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Normandy Pork Roast Recipe

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This recipe for Normandy Pork Roast, by , is from The Heckenluber - Longenecker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Hickey
Added: Thursday, February 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 5-6 lb boneless pork roast,rolled and tied

2 T oil
1/2 tes. fennel seeds
1/2 tes. dried marjoram , crumbled
1/2 tes. dried thyme , crumbled
2 tes. salt
1 tes. freshly ground peppper
1/4 tes. nutmeg
1/4 cup all-purpose flour
Oil as needed for browning
3/4 cup apple juice
1 cup dry white wine
1 cup chicken stock
2 cloves garlic, finely minced
1 cup sour cream

Directions:
Directions:
Rub roast well with the oil. Crush fennel seeds and mix well with remaining dry ingredients. Rub well into roast. In a Dutch oven (I used electric frying pan) brown meat on all sides in oil. Add cider, wine,stock, and garlic Cover tightly and simmer 2 1/2 hours or until tender. Remove meat and reduce juices by 1/3. Return meat to pan juices, cool to room temperature and refrigerate. Keep in referigerator until fat congeals. When ready to reheat, skim fat off and place in a preheated 350 F. oven for 45 minutes. Transfer meat to a heated serving platter and remove strings. Keep warm. Gradually stir sour cream into juices. Warm the sauce but do not boil. Pour some of the juices over the meat and pass remaining sauce separately.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes plus frig time
Personal Notes:
Personal Notes:
Source of recipe - a good friend

 

 

 

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