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La Belle Cuisine - More Pork Recipes

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Herb Crust Pork Loin with
Onion Gravy



Stonewall Kitchen, LLC
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Bill Neal: Favorite Recipes from a Life
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La Belle Cuisine


Herb Crust Pork Loin with
Onion Gravy

Bill Neal's Southern Cooking
William F. Neal, 1985,
The University of North Carolina Press

"A paste was often employed by English cooks who mastered fine
roasting of large cuts and joints of meat. Southern cooks inherited
the method and, typically, provided a more piquant seasoning."

Yields 6 to 8 servings

1 center-cut loin of pork, on the bone,
weighing about 4 pounds

The seasoning paste:
2 tablespoons butter
1 teaspoon finely chopped garlic
1/2 cup flour
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 teaspoon dry ground mustard
1/2 teaspoon sugar
1 1/2 teaspoons salt
3/4 teaspoon freshly ground
lack pepper

The sauce:
2 cups sliced onion
1/2 cup stock or water (or more
if needed during roasting)
2 cups stock or water
2 1/2 teaspoons cornstarch
1/4 cup Sherry
Salt and freshly ground black pepper

Recommended equipment: A 10-inch cast-iron skillet
or enameled cast-iron sauté pan, roasting pan, 1 1/2-quart
heavy-bottomed saucepan, meat thermometer, wire whisk.

Two hours (or more) before cooking, remove the roast from refrigerator.
Trim away excess fat, leaving a 1/8 inch covering over the main part of
the meat. Dice - very finely - enough of the fat to make 2 tablespoons
and reserve. Across the fleshy part of the roast, cut diagonal slashes 1/4
inch deep, 1 inch apart. Repeat in the opposite direction to complete the
scoring. Make a similar slash on each side of each rib. Reserve the roast
at room temperature.
Prepare the seasoning paste. Render the diced pork fat with the 2 table-
spoons of butter in the skillet or sauté pan over low heat. The butter will
brown slightly, but do not let it burn. Stir frequently. Add the chopped
garlic and stir for 1 minute. Stir in the flour and cook slowly for 3 minutes. Season with the sage, thyme, red pepper flakes, mustard, sugar, salt, and pepper, cooking for 1 minute more. Turn into a bowl and let cool to room temperature.
Rub the roast well with the paste, working it into each cut; the fleshy side should be well coated. Let sit 1 1/2 hours or more, preferably at room temperature.
Preheat the oven to 450 degrees F.
Scatter the sliced onions evenly over the bottom of the roasting pan. Place
the roast on the onions, bone side down. Add the 1/2 cup stock or water to
the pan and place in the middle of the preheated oven. Immediately reduce
heat to 325 degrees F. and roast for about 2 1/2 hours, basting with the pan
juices every 30 minutes. Add more liquid to the pan as necessary.
When done to 170 degrees F. on a meat thermometer, remove the roast, carefully, to a serving platter. Pour the onions and liquid from the roasting
pan into the saucepan, adding all browned bits of paste or meat from the
bottom of the pan. Skim off the fat and add the additional 2 cups of stock
or water. Measure the cornstarch into a bowl and stir in the Sherry until smooth and free of lumps. Pour in 1/2 cup of the gravy liquid to dissolve
the cornstarch further. Stirring with the whisk, add this mixture to the
saucepan and bring to a boil. Taste for salt and pepper, reduce heat to
low, and simmer for 10 minutes.
Carve the roast and serve the sauce over the slices. Spoon Bread, Fried
Grits, or Grits Croquettes are excellent accompaniments.

Featured Archive Recipes:
Harvest Pork Loin with Roasted
Autumn Vegetables

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Apples and Onions

Loin of Pork with Mustard and Bourbon
Pot-Roasted Pork Loin in Red Wine
Standing Pork Roast with Fresh Herbs

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