ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
- With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
Provided by Lucy Netherton
Categories Lunch, Main course
Time 2h5m
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
- Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
- Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
- Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium
ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY
Steps:
- Preheat the oven to 375 degrees F.
- Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
- Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
- To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.
PORK ROAST WITH HARD CIDER GRAVY
Steps:
- Preheat oven to 375 degrees F.
- Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
- Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
- Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!
CRISP ROAST PORK WITH HONEY MUSTARD GRAVY
For a summery roast, serve slices of pork with light gravy and a tangy green salad
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h30m
Number Of Ingredients 6
Steps:
- Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
- Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.
Nutrition Facts : Calories 726 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 74 grams protein, Sodium 0.71 milligram of sodium
ROAST PORK WITH CIDER GRAVY
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire - Food writer
Categories Dinner
Time 5h40m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium
SHAKER ROAST PORK LOIN WITH CIDER-SAGE GRAVY
Steps:
- 1. Preheat oven to 400 degrees 2. Sit together mustard, oil, and 1 tablespoon sage (not all). 3. Set the roat, flat side up, on a rack in a shallow metal roasting pan. Place in the oven and immediately reduce the temperature to 325 degrees. Roast for 20-25 minutes per pound, until a meat themometer inserted in the thickest part registers 150 degrees. Remove to a platter, loosely cover with foil, and allow to rest while making the gravy. 4. Place the roasting pan with drippings on a stove burner. You should have 2 tablespoonms of fat in the pan. If not, add butter to make up the difference. Sprinkle the flour over the drippings and cook over medium heat, stirring, for 2 minutes. Stir in the cider and the broth and bring to a boil, stirring to dissolve the brown bits that cling to the pan. Stir in the remaining 2 tablespoons of fresh sage (or two teaspoons of the dry) and the lmon juice and season with salt and pepper to taste. 5. Carve the meat, cutting down between the bones. Stir any accunulated juices into the gravy. Pass the gravy in a sauceboat at the table. NOTE: Ask the butcher to cut through the chine bone.
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- Preheat the oven to 475F/220C Take the pork loin out of the fridge 1 hour before cooking to bring it to room temperature. Make the rub by combining the garlic powder, smoked paprika, crushed coriander seeds, oregano and salt. Pat the loin dry with paper towel and apply the rub all over.
- Put the meat in a roasting pan or a large cast iron pan and into the oven for 20 minutes. After 20 minutes lower the temperature to 375F/190C and continue roasting for 25-30 minutes until the internal temperature registers 145F/63C. Take the roast out and move to a serving plate, cover with foil and let it rest for 20 minutes.
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