Thursday, December 12, 2013

Roast Pork with Mustard Sauce

We decided to make this for our European tour themed progressive dinner on Saturday. So I wanted a practice run  just to prepare for the big day and it is Thursday.   It is really an outstanding dinner and not too hard to make, but is really decadent, so it can't be an every day dinner.  We had it with mashed potatoes this time; we thought it would be a good side for the upcoming dinner, and this was the test run.  It worked really well.  Sorry for all the short posts, I am a month behind.


Roast Pork with Mustard Sauce
3 lb pork roast
4 T  pork fat
2 T  butter optional 1
  onion sliced
1    carrot sliced
2 ea garlic
I bouquet garni
1/3 c  cider vinegar
10    peppercorns crushed
1 1/2 c  whipping cream
2 t  mustard dry mixed with an equal amount of water
1  -2 tablespoons butter unsalted and softened
Preheat oven to 325.  Dry meat thoroughly on paper towels.  Place the fat in the casserole and set over moderately high heat. When fat is
almost smoking, brown meat on all sides. (About 10 minutes) Remove
pork to side dish. Pour out all but 2 tablespoons of fat out, or if it
is burnt, toss all and add the butter. Stir in the veggies and the
bouquet, cover and simmer 5 minutes. Place the meat in the casserole,
fattiest side up, and if it wasn't marinated season with salt and
pepper and 1/2 tsp sage or thyme. Cover the casserole and heat it on
the stove until the meat is sizzling. Place the covered casserole in
the lower third of the pre heated oven and cook about 2 hours or until
a meat thermometer reads 180. Baste the meat 2-3 times during cooking
Strain the meat juices into a bowl and degrease them. Pour the vinegar
and peppercorns into the casserole and boil until the vinegar has
reduced to about a tablespoon. Pour in the meat juices and boil them
down rapidly until they have reduced to about 2/3 of a cup. Add the
cream and simmer for 5 minutes, adding salt to taste. Beat in the
mustard mixture and simmer 2-3 minutes more. Sauce should be thick
enough to coat a spoon lightly. Correct seasoning. Off the heat swirl
in the butter in bits and serve in a warm gravy boat.



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