Pork Roast Recipe
Ingredients
| Pork loin roast | 2 Pound | |
| Garlic | 1 Clove (5gm) | |
| Olive oil | 1 Tablespoon | |
| 1/8 tsp each of sage, rosemary & thyme | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Egg yolk | 2 | |
| Kitchen Bouquet | 1/2 Teaspoon | |
Directions
Remove roast from refrigerator at least 1 hour before cooking. Set oven to 325°F.
1. Rinse and pat dry the roast. Rub pork roast with garlic. Pour oil and herbs (including left over garlic) into roasting dish. Roll roast in oil/herb mixture until well covered.
2. Roast, uncovered, with fat side up for 1 hour & 10 minutes (35 minutes to the pound) or until internal temperature reaches 170°F (185°F for shoulder cut). Remove from oven and let sit 10 minutes before carving.
3. To make sauce: Beat egg yolk with the cream. Slowly add to pan drippings over medium heat, stirring constantly. Add Kitchen Bouquet and salt & pepper to taste.
4. Carve roast and drizzle a little sauce over each slice.
1. Rinse and pat dry the roast. Rub pork roast with garlic. Pour oil and herbs (including left over garlic) into roasting dish. Roll roast in oil/herb mixture until well covered.
2. Roast, uncovered, with fat side up for 1 hour & 10 minutes (35 minutes to the pound) or until internal temperature reaches 170°F (185°F for shoulder cut). Remove from oven and let sit 10 minutes before carving.
3. To make sauce: Beat egg yolk with the cream. Slowly add to pan drippings over medium heat, stirring constantly. Add Kitchen Bouquet and salt & pepper to taste.
4. Carve roast and drizzle a little sauce over each slice.
Chef
