Casserole Roasted Pork With Vegetable Sauce Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| 1 boned and rolled lean shoulder pork roast (about 3 pounds) | ||
| Yellow onion | 1 Large, chopped | |
| Carrot | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), peeled | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Dried rosemary | 3/4 Teaspoon, crumbled | |
| 1/2 cup dry white wine or chicken broth | ||
| Half and Half | 1/2 Cup (16 tbs) | |
Directions
1. Preheat the oven to 325°F. In a large roasting pan with a cover, heat the oil over moderately high heat for about 1 minute. Add the pork roast and brown it on all sides, turning it frequently—about 10 minutes. Remove the roast to a platter.
2. Lower the heat to moderate. Put the onion, carrot, and the whole cloves of garlic into the roasting pan, and cook, covered, for 5 minutes, or until the vegetables are tender. Remove the pan from the heat, and add the salt, pepper, and rosemary.
3. Return the roast to the pan. Insert a meat thermometer into the center of the roast, and cover the pan. Cook the meat, basting it several times with the pan juices, until the thermometer registers 170°F—about 90 minutes. Remove the meat to a platter, and keep it warm.
4. Set the roasting pan on the stove over moderate heat. Add the wine and simmer for 2 minutes, scraping up any brown bits stuck to the pan. Tilt the pan and skim off all but about 1 tablespoon of the fat from the pan juices. Mash the vegetables with a fork, and boil the sauce for 1 minute. Strain it through a sieve. Discard the vegetables.
5. Return the sauce to the pan and add the half-and-half. Warm the sauce over moderate heat until heated through—about 1 minute.
6. Gut the strings from the pork and carve the meat into 1/4-inch slices. Serve with the sauce and with French Green Peas.
2. Lower the heat to moderate. Put the onion, carrot, and the whole cloves of garlic into the roasting pan, and cook, covered, for 5 minutes, or until the vegetables are tender. Remove the pan from the heat, and add the salt, pepper, and rosemary.
3. Return the roast to the pan. Insert a meat thermometer into the center of the roast, and cover the pan. Cook the meat, basting it several times with the pan juices, until the thermometer registers 170°F—about 90 minutes. Remove the meat to a platter, and keep it warm.
4. Set the roasting pan on the stove over moderate heat. Add the wine and simmer for 2 minutes, scraping up any brown bits stuck to the pan. Tilt the pan and skim off all but about 1 tablespoon of the fat from the pan juices. Mash the vegetables with a fork, and boil the sauce for 1 minute. Strain it through a sieve. Discard the vegetables.
5. Return the sauce to the pan and add the half-and-half. Warm the sauce over moderate heat until heated through—about 1 minute.
6. Gut the strings from the pork and carve the meat into 1/4-inch slices. Serve with the sauce and with French Green Peas.
Chef
