Pork Roast With Olives And Rice Recipe
Ingredients
| Pork loin roast | 7 pound | |
| Garlic | 3 Clove (5gm), slivered | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Dry vermouth | 3/4 Cup (16 tbs) | |
| Ground sage | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3/4 cup sliced pimiento stuffed olives | ||
| Saffron Rice | ||
Directions
1. Score fat side of pork roast; insert garlic in slits. Place, fat side up, in a shallow roasting pan. Insert a meat thermometer in roast so that tip rests in thickest part of the meat.
2. Combine broth, vermouth, sage, and pepper; pour over meat.
3. Roast at 325°F until meat thermometer registers 170°F, basting occasionally. Total cooking time will be about 2 1/2 hours. The last hour of cooking time, add 1/2 cup of the sliced olives to liquid in pan.
4. Transfer roast to a heated platter; keep warm.
5. Remove olives; reserve to add to rice along with remaining olives. Use liquid for the gravy.
6. Spoon the Saffron Rice onto platter around the roast. Accompany with the gravy. Special Gravy: Skim excess fat from reserved liquid. Measure liquid and add enough water to make 1 3/4 cups. Return liquid to pan or pour into a saucepan and bring to boiling. Stir a blend of 2 tablespoons cornstarch and 1/4 cup water into boiling liquid; boil 1 to 2 minutes, stirring constantly. Pour into a gravy boat.
2. Combine broth, vermouth, sage, and pepper; pour over meat.
3. Roast at 325°F until meat thermometer registers 170°F, basting occasionally. Total cooking time will be about 2 1/2 hours. The last hour of cooking time, add 1/2 cup of the sliced olives to liquid in pan.
4. Transfer roast to a heated platter; keep warm.
5. Remove olives; reserve to add to rice along with remaining olives. Use liquid for the gravy.
6. Spoon the Saffron Rice onto platter around the roast. Accompany with the gravy. Special Gravy: Skim excess fat from reserved liquid. Measure liquid and add enough water to make 1 3/4 cups. Return liquid to pan or pour into a saucepan and bring to boiling. Stir a blend of 2 tablespoons cornstarch and 1/4 cup water into boiling liquid; boil 1 to 2 minutes, stirring constantly. Pour into a gravy boat.
Chef
