![]() Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Brown the meat quickly on all sides.īrush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Cook until the butter bubbles add the vinegar, thyme and remaining black pepper, and remove from the heat. Heat a small saucepan over medium-low heat, and add the butter and garlic. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.įor the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.īlot the roast dry. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. ![]() Add 1 cup of the flour and whisk until smoothly combined. Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof. ![]()
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