Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Tuscan Pork Roast(Sauces)

edited 7:37PM in Pork
Ingredients
• &#188 Cup fresh parsley sprigs
• &#188  Cup olive oil
• 4 Clove garlic
• 2  Tbs fresh rosemary leaves
• 1 Tbs fresh thyme leaves
• 1 Tbs chopped fresh sage
• 1 tsp salt
• &#189 tsp freshly ground pepper
• 4  lb boneless pork loin roast, trimmed

InstructionsProcess first 8 ingredients in a food processor or blender 2 minutes or until smooth, stopping once to scrape down sides; set pesto mixture aside.Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within ½&#034 of other side. From bottom of cut, slice horizontally to ½&#034 from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to ½&#034 thickness, using a mallet or rolling pin.Spread about two-thirds pesto mixture over roast. Roll up roast, jellyroll fashion, starting with long side and secure at 2&#034 intervals, using heavy string. You may wish to prepare the roast the evening before cooking the next day.Place roast on elevated rack in BGE with shallow aluminum roasting pan underneath rack. Cook at 250 degrees approximately 80 minutes. Remove roast and place in aluminum foil. Cover top of roast with 4 oz. slice mushrooms. Wrap aluminum foil around roast with temperature probe inserted and return to BGE and continue cooking until internal temperature registers 170 degrees. Remove from heat, slice and serve with stroganoff sauce.(recipe below)NotesStroganoff Sauce (makes 1 ½ cup sauce)
Saute in 2 T. unsalted butter and 1 T. vegetable oil; remove:
8 oz. white mushrooms, cleaned and halved
Make a roux from:
2 T. unsalted butter
2 T. all-purpose flour
Add:
1 ½ cups red wine stock (see below)
1 T. Dijon mustard
sauteed mushrooms
1/3 c. sour creamRed Wine Stock
Saute in 2 T. vegetable oil and 1 T. unsalted butter:
1 ½ cups yellow onion, chopped (about 1 large)
Add:
1 T. tomato paste
2 cloves garlic, roughly chopped
Deglaze with:
1 c. dry red wine
Add and reduce: Strain:
1 can (14 oz.) low-sodium beef broth
Sprig of fresh thymeSaute onion in oil and butter until lightly brown.
Add tomato paste, cooking until it turns dark. Add garlic and cook for 30 seconds.
Deglaze with red wine, scraping up all the brown bits on the bottom of the pan. Add broth and thyme; simmer until liquid reduces by half, about 10 minutes. Strain stock before using.Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.