Pork Roast Fines Herbes Recipe
Ingredients
1 3-to-4-lb (1.5-2 kg) pork loin roast boned
2 tbsp (30 mL) flour
3 tbsp (50 mL) vegetable oil
1 tsp (5 mL) paprika
1/4 tsp (1 mL) each thyme and oregano
1/2 tsp (2 mL) fennel seeds or aniseed
1/4 tsp (1 mL) black pepper
1/2 tsp (2 mL) salt
Directions
Mix the flour with the next 6 ingredients, which will give you a light batter.
Baste the top and sides of the roast with it.
Place a rack in your oven.
Place a plate under the rack (or follow directions in your operation manual).
Roast at 350°F (180°C) 1 hour and 30 minutes.
Remove roast from the oven, set on a hot dish.
Cover and let stand 20 minutes.
Remove rack.
To the juice accumulated in the plate — add 1/3 cup (80 mL) cold coffee or tea or red wine.
Stir well, crushing the small brown particles that add color and flavor to the gravy.
Heat 2 minutes at HIGH and serve with the roast.
Baste the top and sides of the roast with it.
Place a rack in your oven.
Place a plate under the rack (or follow directions in your operation manual).
Roast at 350°F (180°C) 1 hour and 30 minutes.
Remove roast from the oven, set on a hot dish.
Cover and let stand 20 minutes.
Remove rack.
To the juice accumulated in the plate — add 1/3 cup (80 mL) cold coffee or tea or red wine.
Stir well, crushing the small brown particles that add color and flavor to the gravy.
Heat 2 minutes at HIGH and serve with the roast.
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