↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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.
view more member recipes
HERB CRUST PORK LOIN WITH ONION GRAVY
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roast New York Strip Loin With Garlic-herb Crust
by sgre52160
4 garlic cloves 8 fresh sage leaves 4 tsp fresh thyme leaves, olive oil and salt 1 1/2 tsp pepper 1 (4-5 lb) boneless beef loin strip roast; fat trimmed to 1/4 inch In the food processor, whi
by sgre52160
4 garlic cloves 8 fresh sage leaves 4 tsp fresh thyme leaves, olive oil and salt 1 1/2 tsp pepper 1 (4-5 lb) boneless beef loin strip roast; fat trimmed to 1/4 inch In the food processor, whi
Herb-roasted Pork Loin
by sgre52160
For pork: 1 (4 to 4 1/2-pound) boneless pork loin roast, trimmed 2 tablespoons plus 1 teaspoon olive oil, divided 6 rosemary sprigs, divided 8 large thyme sprigs, divided 8 sage sprigs, divided
by sgre52160
For pork: 1 (4 to 4 1/2-pound) boneless pork loin roast, trimmed 2 tablespoons plus 1 teaspoon olive oil, divided 6 rosemary sprigs, divided 8 large thyme sprigs, divided 8 sage sprigs, divided
Herb, Garlic And Bacon Pork Loin
by sgre52160
1 (5 pound) pork loin roast 1 tbsp. olive oil 1 pound sliced bacon 3 cups chicken stock 1 tbsp. dried rosemary 1 tbsp. dried thyme 6 fresh basil leaves 6 fresh sage leaves 4 cloves g
by sgre52160
1 (5 pound) pork loin roast 1 tbsp. olive oil 1 pound sliced bacon 3 cups chicken stock 1 tbsp. dried rosemary 1 tbsp. dried thyme 6 fresh basil leaves 6 fresh sage leaves 4 cloves g
Herb-and-garlic Pork Loin Roast
by sgre52160
1/4 cup olive oil 6 cloves garlic, minced 2 tbsp snipped fresh basil 2 tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 tsp ground red pepper 1 tsp snipped fresh sage or
by sgre52160
1/4 cup olive oil 6 cloves garlic, minced 2 tbsp snipped fresh basil 2 tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 tsp ground red pepper 1 tsp snipped fresh sage or
view more member recipes
related CDKitchen recipes
Low Carb Pork Roast Gravy
Savory Pork Roast
Pork Loin in a Bag
Roast Loin of Pork Californy
Roast Pork Loin
Easy Fried Pork Chops with Gravy
Pineapple-Cranberry Pork Loin
Baked Pork Loin Chops With Orange Rice
Simple Savory Pork Roast
Brazilian Roasted Pork Loin