"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Roast Pork with Pan Sauce Recipe

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This recipe for Roast Pork with Pan Sauce, by , 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!
Contributor:  
Contributor:  
Aunt Corrina Del Grande
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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