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#1035 Kentucky Blue Grass Pork Sandwich |
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#1035 |
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what you'll need |
BACON WRAPPED TENDERLOIN OF PORK WITH PEPPER SEARED FOIE GRAS, SOUR CREAM & CHIVE RED POTATOES FINIS
HAM
14 lb. 1/4 inch trimmed Dailys® Fresh ham
3 oz. Extra virgin olive oil
1 bunch Cilantro
1 tsp Dried thyme leaves
3 Juice of limes
Salt to taste
2 bulbs Garlic, 1 minced, 1 peeled
1 Onion, mediium
2 Tbsp Cumin seed
2 Tbsp Ground black pepper
1/2 bunch Parsley
DIPPING SAUCE
3 oz White wine vinegar
2 oz Red wine vinegar
2 oz Caramel sugar syrup
2 Serrano peppers, minced
1/2 bunch Parsley, chopped
Cayenne pepper
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how to prepare |
For the Ham: Insert paring knife into ham at 2-inch intervals and insert a whole garlic clove into each slit. Completely stud the ham. In a blender combine minced garlic, olive oil, onion, cilantro, cumin, thyme, pepper, lime juice, parsley and salt. Blend until smooth. Rub the blended mixture all over the ham. Allow to set overnight in the refrigerator. Roast ham in 340 F oven for about 31/2 hours or until center of roast registers 150 F. Baste the roast every 1/2 hour while cooking. After removing the roast from the oven, allow it to stand for 20 minutes before slicing.
For the Dipping Sauce: Combine ingredients.
To serve: Cut pork into thin slices. Serve on onion bread topped with a teaspoon of sauce; add lettuce, sliced tomato and sweet onion if desired.
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