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Featured Cookbook
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Seared Pork Loin with Herb Lime Butter
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Salad with Roasted Pears and Fennel with Walnut Vinaigrette
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Caprese Cake (Flourless Chocolate Cake)
Book Description
Nan Kempner knows her parties. As part of the Park Avenue haut monde, she has entertained, and been entertained, by a heady mixture of the social and talented (and those who are both). In R.S.V.P. she introduces readers to more than two dozen of her favorite hosts, who provide menus and entertaining strategies for a range of choice events. These run the gamut from dockside breakfasts to candlelit dinners deluxe. The 120 or so recipes included produce elegant yet uncomplicated fare
... (more)
R.S.V.P.: Menus for Entertaining from People Who Really Know How
Authors: Nan Kempner
Date: November 2000
ISBN: 0609604309
Publisher: Clarkson Potter
Hardcover
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The herb lime butter melted into the sliced pork loin gives it a delicious flavor that balances the sweetness of the yams.
Servings: 4 to 8
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1/4 cup fresh lime juice
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2 tablespoons grated lime zest
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1 teaspoon peeled and minced fresh ginger
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3 tablespoons finely chopped fresh cilantro leaves
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1/3 cup extra-virgin olive oil
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2 1/2 to 3 pounds boneless pork loin
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2 tablespoons olive oil
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Lime slices, for garnish
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Chopped fresh cilantro leaves, for garnish
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Herb Lime Butter:
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12 cup (1 stick) unsalted butter, softened
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2 teaspoons grated lime zest
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1 teaspoon fresh lime juice
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2 tablespoons roughly chopped fresh cilantro leaves
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1 tablespoon roughly chopped fresh flat-leaf parsley
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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In a glass dish that is just large enough to hold the pork, combine the lime juice, lime zest, ginger, cilantro, and olive oil. Trim all the fat from the pork, removing as much of the top layer in one piece as possible (if the fat has already been trimmed, ask your butcher for extra pork fat). Set the fat aside in the refrigerator. Next, use a sharp knife to remove any silver skin (the shiny, silver sheath that coats part of the pork). Place the pork in the marinade, turning to coat, and refrigerate for at least 1 hour, turning once or twice. Meanwhile make the herb lime butter.
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Place the softened butter in the container of a food processor and pulse several times until light and fluffy. Add the lime zest, lime juice, cilantro, parsley, salt, and pepper. Process until it begins to turn bright green and the herb leaves are visible. Using a plastic spatula, scrape the butter mixture onto a piece of wax paper and shape into a 1-inch log. Roll tightly in the wax paper and refrigerate.
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Remove the pork from the refrigerator and let stand in the marinade at room temperature for 1 hour before cooking.
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Preheat the oven to 325 degrees F.
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Remove the pork from the marinade and pat dry with paper towels. Tie the pork loin with cooking string every inch to hold its shape. Next, heat 2 tablespoons of oil in a cast-iron pan over high heat, until very hot but not smoking. Sear the pork until brown on all sides. Remove the pan from the heat and place the reserved pork fat on the top side of the pork, covering as much of the pork as possible. Place the pan in the middle of the oven and roast for 45 minutes, or until the pork's internal temperature reads 160 degrees F. when measured with a meat thermometer.
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Reduce the oven temperature to 250 degrees F.
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Remove the pork from the oven, tent loosely in aluminum foil, and let rest for 15 to 20 minutes.
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Slice the pork thin and arrange on a sheet pan, overlapping the slices and dotting between with thin slices of the lime butter. Heat the pork in the oven for 5 minutes, just until warmed through. Use a spatula to transfer the pork to a platter garnished with lime slices and cilantro for serving.
More From This Book:
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Seared Pork Loin with Herb Lime Butter
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Salad with Roasted Pears and Fennel with Walnut Vinaigrette
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Caprese Cake (Flourless Chocolate Cake)
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