Occasionally, whole pork loins come on sale for a price a little less than the gross national debt of a small country. This happened last week. I picked up a nine pound whole pork loin and cut it into several chops and some loin roasts that were about 1 1/2 pounds. These roasts are just about right for two meals for She Who Must Be Obeyed and me.
The problem with pork loins are they are quite lean and can tend to be a little dry and flavourless. I get around this by braising the pork loin instead of baking it. By simmering it in a flavourful broth, the pork picks up more flavour, is less dry and you end up with great gravy. Bonus!
The recipe is at the end of this post.
I started by mixing together the seasonings to rub into the outside of the roast. I dried the roast with a paper towel and rubbed the seasonings into the roast.
I put a tablespoon of oil into a dutch oven and heated it over medium heat until the oil was hot and seared the pork on all sides. Then I removed the pork and set it aside.
Put the onion in the pot and cook, stirring constantly, until the onion is picking up colour, about 3 minutes.
Add the can of chicken broth, 1/2 can of water and soy sauce to the pot. Put the pork back in the pot. Bring the liquid to a boil. Reduce the heat to simmer and cover the pot. Simmer for 1 hour.
Take the pork out of the pot, set it aside and cover it with foil.
Put the cold water and flour in a container that can be sealed. Shake until the flour is mixed well. Slowly pour the flour mixture into the pot, stirring constantly. Heat until the gravy thickens and then simmer for 5 more minutes to cook out the flour. Add 2 teaspoons Worcestershire Sauce. Taste and add more pepper or salt if desired.
Carve the pork and serve.
We had it with a great coleslaw made by She Who Must Be Obeyed and yellow potatoes steamed in their jackets.
This is comfort food. The gravy is tasty and the meat is savoury and moist. I would eat this any day!
The Old Fat Guy
- 3 ml (1/2 teaspoon) dried thyme
- 3 ml (1/2 teaspoon) dried rosemary, crumbled
- 3 ml (1/2 teaspoon) onion powder
- 3 ml (1/2 teaspoon) garlic powder
- 1 ml (1/8 teaspoon) ground pepper
- 700 grams (1 1/2 pounds) pork loin roast
- 15 ml (1 tablespoon) oil
- 1/4 large onion, chopped
- 1 can (284 ml) (10 oz) condensed no fat chicken broth
- 1/2 can water
- 50 ml (1/4 cup) low sodium soy sauce
- 125 ml (1/2 cup) cold water
- 50 ml (1/4 cup) flour
- 10 ml (2 teaspoons) Worcestershire sauce
- Mix the thyme, rosemary, onion powder, garlic powder, and pepper together.
- Dry the pork with a paper towel.
- Rub the seasonings into the pork.
- Heat the oil in a Dutch oven over medium heat.
- Brown the pork on all sides and remove it from the pot and set aside.
- Put the onions in the pot and cook until they start to get some colour.
- Add the can of chicken broth, 1/2 can of water and the soy sauce. Make sure to scrape up all the bits from the bottom of the pan.
- Put the pork back in the pot. Bring the liquid to a boil.
- Reduce heat and cover the pot. Simmer for 1 hour.
- Remove the pork from the pot and cover with foil.
- Put the cold water and the flour in a container with a tight seal. Shake until there are no lumps.
- Increase the heat under the pot to medium high.
- Add the flour mixture slowly while stirring.
- Cook until the gravy thickens. Continue to simmer for 5 minutes to cook out the flour taste.
- Add the Worcestershire sauce.
- Taste and add salt or pepper to taste.
- Slice the pork and serve with the gravy.