Pork Roast With Rosemary Sherry Au Jus Recipes

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 400 degrees.
• Combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. Rub evenly over pork. Let stand 15 minutes.
• Heat remaining 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400 degrees for 10 minutes or until a thermometer registers 160 degrees(slightly pink). Remove pork from pan; cut diagonally across grain into 12 slices.
• Return pan to medium-high heat; add broth, scraping pan to loosen any browned bits. Add sherry and tomato paste, stir with a whisk. Bring to a boil. Reduce heat; simmer for 5 minutes.
• Cut French rolls in half horizontally. Place 2 pork slices on bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with au jus.

Steps:

• Equipment: Large roasting pan with a lid Instructions: Heat the olive oil in a roasting pan. Add the meat and brown on all sides. Add the water, sherry, rosemary, salt and pepper. Cover the roasting pan with a lid and place in a preheated 300 degree F oven. Bake the pork loin roast for 4 to 5 hours. When done, place the pork on a platter and cover with foil to keep warm. Skim the fat off the cooking juices. Dissolve the cornstarch in the water and stir into the cooking juice in the roasting pan. Bring the juice to a boil; scrapping the brown bits off the bottom of the roasting pan. Boil for one minute.

Steps:

• In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
• Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
• Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
• Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.