Roasted Pork | foodsciencenerd.com

Roasted Pork

Posted on Posted in Culinary Science, Recipes

Recently, at Wegmans, I found a huge piece of pork roast for very cheap.  It didn’t specify what cut it was, but I believe it was tenderloin plus a bit more of the less-premium loin cuts based on how it cooked.  I totally guessed on how to cook it, but I had made a decent tenderloin the week before, so I went with that method.  Spoiler alert, it worked!  I also made a pan sauce, in case the pork was dry (which wasn’t a problem).  The whole thing turned out quite well, and I’ll definitely make it again when I find the cut at such a good price!

To start, I preheated the oven to 250F.  I dried the meat very well to aid browning, then covered it in salt and pepper and placed it in a Dutch oven.  I roasted the pork until a meat thermometer registered about 125F (maybe half an hour), at which point the meat was not done but I pulled the roast out anyway.  As you can see, the outside is still pale- not ideal.

Roasted Pork | foodsciencenerd.com

However, the entire piece of meat was evenly cooked, due to the low-and-slow roast- no grey ring of overcookedness due to pre-searing the meat, which cooks the outside before the inside even warms.  Instead, I seared the pork second.  I set the whole thing, Dutch oven and all, over high heat and seared all 4 sides for a few minutes, until browned and crackly.  At this point, the meat registered 145F internally- just barely medium.  By the time is rested, it was perfectly cooked and juicy.  Just look at that color!Roasted Pork | foodsciencenerd.com

At this point, I’d like to draw your attention back to the first photo, on the bottom of the pan.  See all that brown stuff stuck there?  Don’t waste that!  I made a pan sauce to go with the rest of the meal.

Pan sauce ingredients | foodsciencenerd.com

This is similar to the pan sauce that I make with roasted chicken, but with a red wine base to go with the meatiness of the pork drippings.  I simply added shallots and red wine to the pan and scraped up the bits (the fond) from the pan.  I boiled the wine until it reduced and the shallots were cooked, and then added a touch of chicken stock and seasoned with salt and pepper.  At this point, it was still a bit thinner than I wanted, so I sprinkled in some cornstarch to thicken.  I didn’t use much, though, because I wanted the sauce to be somewhere between a jus and a gravy.  It worked perfectly!
Red wine pan sauce | foodsciencenerd.com

I served the pork with roasted broccoli, one of my staples.IMG_1097

I also had some leftover sticky brown rice that I served with potstickers earlier in the week, so I reheated it in a pan with some shallots, garlic, and butter to make it more exciting.

Brown Sticky Rice | foodsciencenerd.com

Despite not knowing what cut of meat I was working with, I think this dinner was a success.  I even had enough for two more meals, so this is definitely something I’ll make again!
Roasted Pork | foodsciencenerd.com

Roasted Pork with Pan Sauce

Roasted Pork with Pan Sauce

Ingredients

    For the roast
  • 5 lb pork roast
  • 1 T olive oil
  • Salt and pepper
  • For the pan sauce
  • 1 cup red wine
  • 1 shallot, minced
  • 1/2 cup chicken stock
  • Salt and pepper
  • About 2 tsp cornstarch

Directions

  1. Preheat the oven to 250F. Dry off the meat and slather with olive oil, salt, and pepper.
  2. Roast the pork in a Dutch oven for about 30 minutes, until the internal temperature reaches 125F.
  3. Over high heat on the stovetop, sear each side of the pork until brown and the internal temperature is about 145F.
  4. Remove pork and let rest while preparing pan sauce.
  5. Over medium heat, add wine and shallots to Dutch oven, using a whisk to remove the fond from the pan.
  6. Reduce the wine by half, then add the chicken stock and season to taste.
  7. Whisk in cornstarch a sprinkle at a time until thickened as desired.
  8. Slice pork against the grain in thick slices and serve with pan sauce.
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