Roast Pork with an Oriental Flair

Start the night before service

3.5 pound boneless pork loin (2.5 to 5 pound,changes cooking time)

1/8 tsp grated nutmeg

1/8 tsp ground ginger

1 tsp ground allspice

1 tsp ground coriander

1 tsp ground cardamon

1 tsp ground cinnamon

2 tbs spoons chopped cilantro

2 cloves finely chopped garlic

pinch ground cloves

     (mix above together and hold)

1 1/2 tbs dark soy sauce

2 tbs dried black currants (red will work)

1 tbs rice wine vinegar (white will work)

     (soak currants in vinegar over night)

2 tsp cornstarch

2 tbs cold veal or chicken stock

1 1/2 cup veal or chicken stock, boiling (amount dependent on roast size - this is for 3.5 lb roast)

Dijon Mustard

salt 

fresh cracked pepper - coarse

chopped medium onion

chopped carrot (half the amount of the onion)

chopped celery (optional)

350 F oven

    DO NOT PREP UNTIL READY TO ROAST

First you will find a longer post on just what to do with that boned pork loin here pork-loin

But by using the methods found there, you end up with a 3.5 pound pork roast. And as with  most roasts you will wish to truss it. Tie it tightly using butcher's twine Cotton-Butchers-Twine-185-feet

Paint the entire roast in the soy sauce, you may need more than the above amount depending on roast size.

Cover the roast, all sides and the ends, with the top mixture of spices (cinnamon, garlic, etc.)

Place roast on wire rack, over roasting pan, cover with food wrap and let it sit in the fridge overnight.

Prepare a mirepoix, this one is lacking celery, and use it as a bed in the roasting pan for the pork.

Put it in a 350 F oven for about 30 minutes the pound. You want an internal temperature of 145 as per the USDA and it will rise 5 degrees resting prior to carving.

Deglaze using the boiling stock on the roasting pan, leaving the now tasty mirepoix, add the currants and vinegar (if any unabsorbed), heat two minutes,  mix the corn starch with the cool stock and mix slurry in deglazed pan juices. Add as much mustard, salt and pepper as you like and use to sauce the carved meat.

With a fine chopped mirepoix this is a lovely rustic presentation, puree for a more formal sauce.

It was served with Potatoes Savoyard and a roast half squash, both of which will be described in further blogs.

Serve with a medium wine, in my case a Penfold Shiraz Cabernet

Camera Nikon D-90 AF-S NIKKOR 18-55mm f2.5-5.65G with internal flash.

Pork Roast Downloadable PDF  Link doesn’t work on the PDF itself

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© 2011 Virginia L. Dyson & Warner W. Johnston