I like this French cut of echine for both pork steaks and roasts. My favorite recipe for this is when it is coated with herbs and roasted with prune stuffed apples, whole garlic heads and onions.
When the roast is done and removed from the pan, the cooked garlic cloves are squeezed into the bottom of the pan and coarsely mashed with the onions and apples. This is what I call “bottom of the pan” relish and it goes perfectly with the pork. This time I used 4 pink lady apples but I thought they were too large for my roaster and would have preferred 6 smaller apples. But everything was fine!
Time has flown and 3 months seems to be too little time to cook, eat, drink and talk with friends. I almost missed the romanesco season but managed to find 2 small heads.
I still had one can of Campbell’s mushroom soup and some French’s Fried Onions left over from making the traditional green bean casserole for Thanksgiving and thought I’d try adding these ingredients along with lardons to steamed romanesco.
Good casserole! Just follow the recipe for the green bean casserole on the box of fried onions, add browned lardons and you’re in business.
The relish from the pan bottom is a delicious side for a roast and also great to spread on pork sandwiches.
Herb Crusted Echine de Porc
4 lbs or so pork loin roast
2 tsp dried rosemary leaves
2 tsp dried thyme leaves
6 bay leaves, broken in half
4 onions, quartered
2 heads of garlic
6 small apples, cored
Dried seedless prunes
Stab lots of slits in the roast and stuff with the herbs and bay leaf. Place the onions, carrots, garlic heads and the apples stuffed with the prunes in the bottom of a roasting pan. Roast for 45 minutes at 400 degrees Fahrenheit. Lower the temperature to 325 degrees Fahrenheit, loosely cover with foil and continue to roast for 1 1/2 – 2 hours. Remove the roast and allow to cool for about 15 minutes.
Squeeze the roasted garlic into the pan bottom and discard the husk. Lightly mash the vegetables and fruits, serving along side the roasted pork.