Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Saturday, August 29, 2009

Pork Loin Roast


3-4 lb Center Cut Pork Loin

Pre Heat Oven to 350

Directions: Rub roast with the following spices: salt, pepper, oregano and garlic powder. Place in a roasting pan on a rack with the fat side up. Roast at 350 30 minutes per pound. Check temperature to make sure it does not over cook.

Approximately 30 minutes before the roast has finished cooking brush the top of the roast with current jelly that has been simmered with a bit of sherry or brandy.

Remove roast and cover with foil while making gravy.

Instructions for making approximately 3-4 cups of gravy:

Remove rack from roasting pan
Place roasting pan on stove and add 5 tablespoons of butter. Melt the butter over moderate heat stirring and scrapping drippings. Do not let the butter burn.

Remove the roasting pan from the heat and stir in 5 tablespoons of flour to create roux.

Place roasting pan over medium heat to cook the roux for a minute or two. You do not want to brown the roux too much.

Again, remove the pan from the heat and begin to add 2 cups of chicken stock or chicken broth. When the broth is incorporated the pan can be placed over medium heat and simmered until thickened. As the gravy is cooking add about 1/4 cup of sherry or brandy and season with salt and pepper to taste. Add about 1/2 cup of half and half and add a little kitchen bouquet if the gravy is too light.

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