| This recipe is liked by 0 person(s). |
roast pork with pan sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredient 2 table spoons extra virgin olive oil plus more for pan. 8 garlic cloves peeled | |
| 3 tablespoons | fresh rosemary leaves |
| 2 tables spoons fennel seed | |
| Coarse salt | |
| ground black pepper | |
| 1 boneless pork shoulder 4 lbs thin layer of fat left on | |
| 1/2 cup | dry white whine such as Sauvignon blanc |
11/2 low sodium chicken broth
1) pre heat oven at 450 degrees and lightly oil the bottom of metal roasting pan. In a food processor combined oil, garlic, rosemary, funnel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until paste forms.
2) with a parking knife gently score the porks fat layer, making 10 to 15 small 1/2 inch deep cuts all over. Rub pork with garlic paste, pushing it in to cuts with kitchen twine, tie potion 1 inch increments and transfer to pan.
3) roast until golden brown,for 30 minutes then reduce heat to 300 degreese and roast until thermometer reads 170 degreese about 2 1/2 hours.
Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
4) meanwhile , pour pan drippings into a small bowl and skim fat . Set pan over medium, add whine and cook, stirring and scraping up browned bits, until wine is reduced by half, bout 4 min. Add flour and whisk to combine. Cook 1 min slowly whisking until sauce thickens slightly 3 min surve with pork.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe