Monday, January 2, 2012

Roast Pork and Gravy

Here's a pork recipe......My wife developed this one to get rid of excess apple juice and cream from Christmas.

Use a bone-in pork loin roast. Almost any butcher will cut one with the bone. The boneless ones are OK, but when you can get one with bones it produces a better tasting roast. The butcher will also crack the bones for easy carving.

Brine it for 24 hours in a mixture of enough apple juice to cover the roast with 2 Tbs. sugar and 1/2 cup salt.

After the pork has brined take out and discard liquid, rinse and pat roast dry, inject with any Cajun Injector flavor you prefer. Pour a little extra virgin olive oil over the roast, and add spices but do not add salt. Bake at 350 * until internal temp is 140 *. Remove from oven and let rest 10 minutes before carving .

While roast is cooking, reduce 4 cups of apple juice to about 1-1/2 cups, set aside until roast is cooked. Add the pan drippings, 1 Tbs. flour cook flour a minute add cream stir and keep warm. Serve with roast.

2 comments:

Old NFO said...

Sounds good!

Brigid said...

Yum. There's a recipe around here somewhee for something similar with a rolled and boned pork loin, cider, chicken stock and cream (with a dab of flour for thickening) but before the cider is poured in you cook some shallots and add six juniper berries and a couple of sprigs of fresh thyme.

Sounds like you all had a wonderful meal.