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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Roast Pork with Pan Sauce Recipe

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This recipe for Roast Pork with Pan Sauce is from The Del Grande Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbls Olive Oil
8 Garlic Cloves
3 Tbls Rosemary
2 Tbls Fennel Seed
Salt and Pepper
1 Pork Shoulder
1/2 Cup White Wine
1 Tbls Flour
1 1/2 Cups Chicken Broth
Directions:
Directions:
Preheat oven to 450. Lightly oil a heavy-bottomed metal roasting pan. In a food processor combine oil, garlic, rosemary, fennel seed 2 tsp salt and 1 tsp pepper. Pulse until paste forms.

With a paring knife, gently score the pork's fat layer making 10 to 15 small 1/2 inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine tie pork in 1 inch increments and transfer to pan.

Roast until golden brown, 30 minutes. Reduce heat to 300 and roast until thermometer inserted into center reads 170, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil and let rest 15 minutes before slicing.

Meanwhile pour pan drippings into a small bowl and skim fat. Set pan over medium heat and add wine and cook stirring and scraping up browned bits until wine is reduced by half. 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook whisking until sauce thickens slightly, 3 minutes. Serve with pork.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 1/2 hours

 

 

 

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