Wolfgang Puck BTOBR0010 - Manual (Page 12)

Fennel Garlic Pork Roast
4 servings
INGREDIENTS
3 pounds Pork loin, rib end, Ready To Cook
2 tablespoons Dijon mustard
6 cloves garlic – chopped
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 teaspoon crushed red pepper — optional
METHOD
1 Rinse the roast and pat dry with paper towels.
2 Place roast on a platter, rub entire roast with Dijon mustard.
3 Combine the remaining ingredients. Press them firmly on entire roast.
4 Insert the rotisserie spit through center of roast. Pierce each end of
roast with the rotisserie forks. When forks are secure in roast,
tighten the screws.
5 Insert rotisserie spit in oven. Set the temperature to max. Turn function
dial to rotisserie and the timer to 70 - 80 minutes.
6 When timer goes off, test the pork with a thermometer for a reading
of 170 degrees.
7 Remove roast from oven with rotisserie removal tool; let rest at least
10 minutes before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
22 21
My Favorite Tomato Sauce
4 servings
INGREDIENTS
1/4 cup extra virgin olive oil
2 small onions – peeled, trimmed, and minced
6 cloves garlic – minced
2 tablespoons tomato paste
4 pounds Roma tomatoes – peeled, seeded, and diced
2 cups chicken stock
14 large fresh basil leaves – washed and dried
12 tablespoons unsalted butter – cut into pieces
kosher salt & freshly ground black pepper to taste
METHOD
1 In a large saucepan, heat the olive oil over medium-high heat.
2 Add the onion and sauté until soft, about 5 minutes. Add the garlic
and cook 1 minute longer.
3 Add the tomato paste and then the tomatoes, cook for 2-3 minutes,
and then pour in the chicken stock.
4 Simmer briskly until the sauce is thick, 20 - 30 minutes. For a finer
consistency, pass the sauce though a wire-mesh sieve into a
clean saucepan.
5 Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffonade.
6 Stir in the basil. Whisk in the butter piece by piece, then season to
taste with salt and pepper. Keep warm.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)