Friday, November 03, 2006

Pork Roast with Jus Lie'

I made this a week ago...been too busy playing so much Warhammer I can't post about cooking. :)

4.5 lb pork roast
minced garlic, or garlic-infused olive oil
rosemary, minced
salt & pepper

Allow the pork roast to rise to room temperature, then rub all over with the garlic, then the spices. You may dust it with flour also (I did). Roast for 1 hour at 375 F / 190 C

3 diced onions
3 diced carrots
2 ribs of diced celery
2 tablespoons tomato paste
1 cup white wine
2 cups water
2 thyme sprigs
10 peppercorns, whole
2 bay leaves

After the pork has cooked for it's 1 hour, scatter onto the roasting pan the onions, carrots, and celery. Roast for another 30 to 45 minutes until internal temp of the roast reaches 160 F / 70 C

Remove the roasting pan from the oven, remove pork and set aside for 20 minutes, tented with foil. Place the roasting pan on the stove-top and cook until the mirepoix is browned and the fat is clear. Pour off as much of the fat as possible. Deglaze pan with the wine, scraping up the browned bits from the bottom. Add the tomato paste and cook until it's turned brick red and smells sweet. Add the water, bay leaves, peppercorns, and thyme, and simmer for the remainder of the 20 minutes the pork is resting. Strain the juice into a smaller saucepan, heat to simmering again and thicken with cornstarch slurry to make a nice gravy.

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