Roast Pork with Duck Sauce on Garlic Bread

This was the specialty of the landmark "Crossroads" Pizzeria in South Fallsburg, N.Y. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for pizza or roast pork sandwiches when they needed a break from the Jewish cooking at the Hotels. I make the garlic bread with pastrami seasoning.

Recipe courtesy Wayne Harley Brachman
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 2 ounces (1/2 stick) unsalted butter
  • 1/4 cup plus 2 tablespoons olive oil
  • 6 large cloves garlic, minced
  • 1 teaspoon coriander seeds, smashed into little chunks
  • 1 tablespoon sweet Hungarian paprika
DUCK SAUCE:
  • 2 tablespoons water
HONEY ROASTED LOIN:
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.

Preheat the oven to 400 degrees F.

Mix the coriander seeds with the paprika and cumin seeds.

Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.

Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.

Mix together
Preheat the oven to 400 degrees F.

Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on August 13, 2011

    Flag

    I had some leftover pork loin around and simplified the recipe. Used the duck sauce and the sauteed onions only, then sliced the loin thin and reheated it. It was delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.