Wood Grilled Boneless Pork T Bone Recipe

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Wood Grilled Boneless Pork T Bone
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Ingredients
9
Count
Nutrition
213
Calories
Total time
540
Minutes
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Ingredients:

Directions:

  1. Prepare the grill for cooking over direct heat with medium-hot charcoal.
  2. Lightly oil the grill rack and grill the T Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes. Season with salt, pepper and cumin. Baste with pork stock. Transfer to a clean platter and let stand for 5 minutes. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes.
  3. Pork Stock:
  4. 1 pound pork bones
  5. 2 roasted pig ears
  6. 1 bunch fresh thyme
  7. 1 sprig fresh rosemary
  8. 1 onion
  9. 1 carrot
  10. 1 rib celery
  11. 1 bulb garlic
  12. 1 tomato
  13. 2 bay leaves
  14. 2 cups red wine
  15. 1 gallon water
  16. Salt and pepper
  17. Roast all the bones and vegetables in a 400 degree F oven for approximately 20 minutes, or until brown.
  18. Remove the bones from the roasting pan, discard the grease, and deglaze with the wine. Combine all ingredients in large stock pot except for salt and pepper. Skim the impurities from the top of the stock, as needed. Cook at a simmer for 6 to 8 hours. Strain and reduce to desired thickness. Season with salt and pepper.
  19. Grapefruit Emulsion:
  20. 1 cup fresh grapefruit juice
  21. 1 tablespoon lecithin (found in health food stores)
  22. 1/2 cup soy milk
  23. 3/4 cup plus 2 tablespoons vegetable stock
  24. 1 tablespoon sour cream
  25. Kosher salt
  26. Heat the grapefruit juice in a small saucepan over medium heat for 2 minutes. Stir in the lecithin and soy milk. Add the 3/4 cup stock, sour cream, and salt. Bring to a simmer. Froth the sauce with a hand blender. Season with additional salt, if needed.
  27. Roasted Beets:
  28. 1 1/2 to 1 3/4 pounds beets, trimmed and halved
  29. 2 tablespoons olive oil
  30. 1/2 teaspoon coarse salt
  31. 1/4 teaspoon black pepper
  32. 1/2 cup orange juice
  33. 2 green cardamom pods
  34. Preheat the oven to 425 degrees F.
  35. Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
  36. Place the beets in a small pot; reheat with the remaining olive oil, orange juice, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  37. Fennel Mashed Potatoes:
  38. 2 tablespoons cooking oil
  39. 1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
  40. 1/2 teaspoon fennel seeds, toasted and crushed
  41. 1 clove garlic
  42. Salt and white pepper
  43. 1/4 cup Pernod
  44. 1 cup (or more) heavy cream
  45. 2 pounds russet potatoes, peeled, cut into 2-inch pieces
  46. 2 tablespoons (1/4 stick) butter
  47. 1 cup spinach puree
  48. Heat the oil in a heavy large skillet over medium heat. Add the sliced fennel bulb, crushed fennel seeds, and garlic, stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until the fennel is tender but not brown, stirring often. Remove the pan from the heat and deglaze with Pernod. Add heavy cream and puree the mixture. Strain and let steep about 20 minutes.
  49. Place the potatoes in a large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
  50. Add fennel mixture and butter to potatoes and mix until creamy. Season with salt and pepper. Add spinach puree just before serving, adding color to the dish but not to overpower the fennel.
  51. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 213.48 Kcal (894 kJ)
Calories from fat 134.79 Kcal
% Daily Value*
Total Fat 14.98g 23%
Cholesterol 61.41mg 20%
Sodium 1138.42mg 47%
Potassium 22.77mg 0%
Total Carbs 0.65g 0%
Sugars 0.02g 0%
Dietary Fiber 0.19g 1%
Protein 19.11g 38%
Vitamin C 0.1mg 0%
Iron 1.7mg 9%
Calcium 11.6mg 1%
Amount Per 100 g
Calories 91.33 Kcal (382 kJ)
Calories from fat 57.67 Kcal
% Daily Value*
Total Fat 6.41g 23%
Cholesterol 26.27mg 20%
Sodium 487.05mg 47%
Potassium 9.74mg 0%
Total Carbs 0.28g 0%
Sugars 0.01g 0%
Dietary Fiber 0.08g 1%
Protein 8.18g 38%
Iron 0.7mg 9%
Calcium 5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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