Shelly's Recipe

HERB CRUST PORK LOIN WITH ONION GRAVY

Category: Roasts/Tenderloins - Pork

1 center-cut loin of pork, on the bone, weighing about 4 lbs

The seasoning paste:
2 tbsp butter
1 tsp finely chopped garlic
1/2 cup flour
1 tsp dry ground mustard, dried sage and thyme
1/2 tsp red pepper flakes and sugar
1 1/2 tsp salt
3/4 tsp freshly ground black pepper

The sauce:
2 cups sliced onion
1/2 cup stock or water (or more if needed during roasting)
2 cups stock or water
2 1/2 tsp cornstarch
1/4 cup sherry
Salt and pepper

Two hours (or more) before cooking, remove the roast from refrigerator. Trim away excess fat, leaving a 1/8 inch covering over the main part of the meat. Dice - very finely - enough of the fat to make 2 tbsp and reserve. Across the fleshy part of the roast, cut diagonal slashes 1/4 inch deep, 1 inch apart. Repeat in the opposite direction to complete the scoring. Make a similar slash on each side of each rib. Reserve the roast at room temperature.

Prepare the seasoning paste. Render the diced pork fat with the 2 tablespoons of butter in the skillet or saute pan over low heat. The butter will brown slightly, but do not let it burn. Stir frequently. Add the chopped garlic and stir for 1 minute. Stir in the flour and cook slowly for 3 minutes. Season with the sage, thyme, red pepper flakes, mustard, sugar, salt, and pepper, cooking for 1 minute more. Turn into a bowl and let cool to room temperature. Rub the roast well with the paste, working it into each cut; the fleshy side should be well coated. Let sit 1 1/2 hours or more, preferably at room temperature.

Preheat the oven to 450. Scatter the sliced onions evenly over the bottom of the roasting pan. Place the roast on the onions, bone side down. Add the 1/2 cup stock or water to the pan and place in the middle of the preheated oven. Immediately reduce heat to 325 and roast for about 2 1/2 hours, basting with the pan juices every 30 minutes. Add more liquid to the pan as necessary. When done to 170 degrees on a meat thermometer, remove the roast, carefully, to a serving platter.

Pour the onions and liquid from the roasting pan into the saucepan, adding all browned bits of paste or meat from the bottom of the pan. Skim off the fat and add the additional 2 cups of stock or water. Measure the cornstarch into a bowl and stir in the Sherry until smooth and free of lumps. Pour in 1/2 cup of the gravy liquid to dissolve the cornstarch further. Stirring with the whisk, add this mixture to the saucepan and bring to a boil. Taste for salt and pepper, reduce heat to low, and simmer for 10 minutes. Carve the roast and serve the sauce over the slices.