Roast Pork with Sauteed Peppers Recipe
Ingredients
| Loin of pork – 5 lb | ||
| Salt | 1 To taste | |
| Dried rosemary leaves | 4 | |
| Dried oregano leaves | 4 | |
| Dried thyme leaves | 4 | |
| Dried sage | ||
| Pepper | 1 To taste | |
| Nutmeg | ||
| Onion | 1 Cup (16 tbs), thinly sliced | |
| Carrot | 1 Cup (16 tbs), thinly sliced | |
| Green peppers | 6 To taste (For Sauteed Sweet Peppers:) | |
| Onion | 1 Cup (16 tbs), sliced (Salad oil - 1/2 cup) | |
| Garlic | 1 Clove (5gm), crushed (Salad oil - 1/2 cup) | |
| Salt | 1 Teaspoon (Salad oil - 1/2 cup) | |
| Pepper | 1/8 Teaspoon (Salad oil - 1/2 cup) | |
| Pan drippings - 1/4 cup | ||
| Unsifted all-purpose flour - 1/4 cup | ||
| Boiling water | ||
Directions
GETTING READY
1. Preheat oven to 325F.
2. Wipe pork with damp paper towels.
MAKING
3. In small bowl, combine 2 teaspoons each salt and rosemary, 1-1/2 teaspoons each oregano, thyme, and sage and 1/4 teaspoon each pepper and nutmeg.
4. On fat side of meat with paring knife, make 1/2-inch- deep slits on back of roast between ribs and.
5. Take the herb mixture, press half of it into slits and rub remaining on the surface of meat.
6. Insert meat thermometer in center of roast, away from bone.
7. In shallow roasting pan without rack place roast, fat side up, such that the roast rests on bones.
8. Scatter with onion and carrot around roast and roast about 3 hours until meat thermometer registers 185F.
9. Remove roast to heated platter.
10. Surround roast with sautéed sweet peppers and keep warm in low oven.
To make sautéed sweet peppers:
11. Wash the peppers and slice into 3/4-inch-wide strips, removing ribs and seeds.
12. In hot oil in large skillet, saute onion and garlic, stirring occasionally for 5 minutes.
13. Add peppers, saute, stirring occasionally for 10 minutes and sprinkle with salt and pepper.
To Make Herb Gravy:
14. Pour pan drippings with onion and carrot mixture through strainer.
15. Reserving 1/4 cup drippings ,discard onion and carrot.
16. In 1-quart saucepan, combine reserved pan drippings and the flour mixing until smooth and set aside.
FINALIZING
17. Into roasting pan, pour 2-3/4 cups boiling water and return to boiling, loosening brown particles and brown drippings from pan.
18. Continue boiling about 2 minutes and slowly pour boiling liquid into flour mixture, stirring briskly with wire whisk.
19. Stir in 1/2 teaspoon salt, 1/4 teaspoon rosemary, 1/8 teaspoon oregano, 1/8 teaspoon thyme, 1/8 teaspoon sage, 1/8 teaspoon pepper and dash nutmeg.
20. Bring to boiling, stirring constantly.
SERVING
21. Reduce heat and simmer, covered for about 5 minutes.
22. Stir with wire whisk just before serving.
23. Serve about 2-1/2 cups with roast.
1. Preheat oven to 325F.
2. Wipe pork with damp paper towels.
MAKING
3. In small bowl, combine 2 teaspoons each salt and rosemary, 1-1/2 teaspoons each oregano, thyme, and sage and 1/4 teaspoon each pepper and nutmeg.
4. On fat side of meat with paring knife, make 1/2-inch- deep slits on back of roast between ribs and.
5. Take the herb mixture, press half of it into slits and rub remaining on the surface of meat.
6. Insert meat thermometer in center of roast, away from bone.
7. In shallow roasting pan without rack place roast, fat side up, such that the roast rests on bones.
8. Scatter with onion and carrot around roast and roast about 3 hours until meat thermometer registers 185F.
9. Remove roast to heated platter.
10. Surround roast with sautéed sweet peppers and keep warm in low oven.
To make sautéed sweet peppers:
11. Wash the peppers and slice into 3/4-inch-wide strips, removing ribs and seeds.
12. In hot oil in large skillet, saute onion and garlic, stirring occasionally for 5 minutes.
13. Add peppers, saute, stirring occasionally for 10 minutes and sprinkle with salt and pepper.
To Make Herb Gravy:
14. Pour pan drippings with onion and carrot mixture through strainer.
15. Reserving 1/4 cup drippings ,discard onion and carrot.
16. In 1-quart saucepan, combine reserved pan drippings and the flour mixing until smooth and set aside.
FINALIZING
17. Into roasting pan, pour 2-3/4 cups boiling water and return to boiling, loosening brown particles and brown drippings from pan.
18. Continue boiling about 2 minutes and slowly pour boiling liquid into flour mixture, stirring briskly with wire whisk.
19. Stir in 1/2 teaspoon salt, 1/4 teaspoon rosemary, 1/8 teaspoon oregano, 1/8 teaspoon thyme, 1/8 teaspoon sage, 1/8 teaspoon pepper and dash nutmeg.
20. Bring to boiling, stirring constantly.
SERVING
21. Reduce heat and simmer, covered for about 5 minutes.
22. Stir with wire whisk just before serving.
23. Serve about 2-1/2 cups with roast.
Chef
