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Roulade was a success
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DynaGreaseball
Posts: 1,409
Thanks AZRP and Broc (again) for all the tips on how to cook my pork loin roast. I'm going to have to start wearing a toque blanche or an apron or something. I dazzeled 'em tonight. The seared roast was perfect...
the scalloped potatoes complimented the pork just right
Spinich Cabage Salad with Asian Dressing fit in pretty well too.
But..the piece de resistance for dessert..
Rum/Sugar infused baked peach with soaking syrup and creme anglaise.
The only trouble with these occasionally successful cooks, they expect it every time!!!!!
Thanks again.
the scalloped potatoes complimented the pork just right
Spinich Cabage Salad with Asian Dressing fit in pretty well too.
But..the piece de resistance for dessert..
Rum/Sugar infused baked peach with soaking syrup and creme anglaise.
The only trouble with these occasionally successful cooks, they expect it every time!!!!!
Thanks again.
Comments
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Very nice, that pork looks perfectly cooked. -RP
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You're not kidding man.One perfectly done meal,and that's what they want every time :woohoo: Not only do they want it perfect,they wany it done now
That is an awesome lookin roast :woohoo: :woohoo: :woohoo: -
You did an awesome job; the entire cook looks great. I hope you are proud!
Chris -
Outstanding Cook .........Five Thumbs UP !
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Wowwwwwwwwwwww Dyna, ...that cook has been on my mind for a while.......yours came out perfect....iwhen you have the the time...I would appreciate your recipes & times....would like to repeat exactly the Roulade, Potatoes, Salad & Peaches. Congratulations!!!!!!
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Very nice cook bro.
From the proverbial soup to nuts - great job! -
Very nice meal Chef DaynaGreaseball.
My hat is off to you.
GG -
Thanks GPG. I'm really just a recipe follower. Fun following them though.
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You bet. Let me put it all together. They're all in different locations. I'll send them to you.
Thanks very much. -
NO it takes more than that just following a recipe.
Besides the pictures on the entire shoot look fantastic.
Which recipe did you follow on the pork? I'll try and be a follower too. Looks like a nice fill.
Kent -
WOW. I'd say it turned out.
Mike -
For the filling, I chopped about two Tbsp. of roasted peppers, two Tbsp. sun dried tomatoes, one large, lightly sauteed shallot, two lightly sauteed leeks (white part only) fresh chopped spinich ('bout a cup), and about 1/4 cup goat cheese.
On AZRP's suggestion...no rub except salt and pepper for fear of carbonising the sugars in rubs. Broc suggested that I sear it first--glad I did (600*). After searing, turned on all 4 sides at about 15 minutes each at 375*, indirect. It was a 1-3/4 lb roast.
Only thing I'd do differently...I add some chopped, dried figs to the filling.
Hope this makes sence. -
That is one fantabulous looking meal. Beautiful photos also.
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Thank you. Something I need to try this next week.
Kent -
Great job! Recipes please!
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Man! That is an awsome looking pork loin and dinner. Good Job!
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