Sunday Pork Roast

A nice pork roast on Sunday was a real treat when I was growing up. Mom would pick up a pork butt roast and would cook it at high temperature to crisp the skin and make cracklings.  We’d fight over who got them! The juices from the heat seared fatty pork butt would make the best gravy. Sigh. Good memories.

As delicious as that meal was, it was very bad for you. There was high fat content in the pork. The cracklings were pure fat! You can get around this by using a leaner cut of pork. There was a 1 kg (2 pound) pork loin roast in the fridge and had designs on making a real Sunday pork roast like my youth.

There were challenges to overcome. It is true that a pork loin is leaner than a butt roast but that means it won’t give off a lot of juice for gravy. Also, it will dry out if you cook it at higher temperatures so there won’t be any searing to add flavour to the gravy.

It was going to be necessary to add some liquid to keep the roast moist. I decided to add herbs and aromatic vegetables to give more flavour to the gravy.

I preheated my oven to 425 F.

I started layering in flavour by making up an injecting marinade:

  • 25 ml (2 tablespoons) chicken stock
  • 5 ml (1 teaspoon)  soy sauce
  • 5 ml (1 teaspoon) Worcestershire Sauce

I mixed it together and injected it every inch or so into the roast with a meat syringe.

I mixed a herb rub to coat the pork:

  • 5 ml (1 teaspoon) thyme
  • 5 ml (1 teaspoon) savory
  • 5 ml (1 teaspoon) rosemary.

I rubbed the surface of the roast with the herbs.

I put cut the following into large chunks and put the around the roast in a roasting pan:

  • 1 carrot
  • 1 stalk celery
  • 1 small onion
  • 2 cloves garlic

I put the pan in the oven for 30 minutes. The idea is to cook the vegetables a bit before adding some liquid.

I added 500 ml (2 cups) of chicken stock and reduced the temperature to 350 F.

I cooked the roast to an internal temperature of 150 F, about an hour. I took the roast out of the pan and covered it with foil.

I strained the vegetables out of the liquid and defatted the liquid. I added enough water to make 375 ml (1 1/2 cups) and brought it to a simmer.  I put 125 ml (1/2 cup) cold water in a sealable container. put 50 ml (1/4 cup) over the water, seal the container and shake vigorously until there are no lumps.

Gradually stir the flour mixture into the stock and bring it to a boil. Simmer for 5 minutes until thickened.

Slice the pork and serve with the gravy. I also served with mixed vegetables and roast potatoes.

The Verdict

This was truly a roast that is worthy of Sunday dinner. I have to admit, I miss the cracklings but the pork was moist and tasty. The gravy was rich and full flavoured. Make this for your family next weekend!

The Old Fat Guy

Sunday Pork Roast

Sunday Pork Roast

Ingredients

  • 1 kg (2 pounds) pork loin roast
  • 25 ml (2 tablespoons) chicken stock
  • 5 ml (1 teaspoon) Worcestershire Sauce
  • 5 ml (1 teaspoon) soy sauce
  • 5 ml (1 teaspoon) dried thyme
  • 5 ml (1 teaspoon) dried savory
  • 5 ml (1 teaspoon) dried rosemary
  • 1 carrot
  • 1 stalk celery
  • 1 small onion
  • 2 cloves garlic
  • 500 ml (2 cups) chicken stock
  • 125 ml (1/2 cup) cold water
  • 50 ml (1/4 cup) flour

Instructions

  1. Preheat an oven to 425 F.
  2. Mix the chicken stock, Worcestershire and soy together and inject it into the pork roast.
  3. Mix the thyme, savory and rosemary together and rub over the surface of the roast.
  4. Cut the carrot, celery, and onion into large chunks. Put them, the garlic and the roast in a roasting pan.
  5. Put the pan in the oven and cook for 30 minutes.
  6. Add 500 ml (2 cups) of chicken stock to the roasting pan and reduce the heat to 350 F.
  7. Cook to an internal temperature of 150 F, about an hour.
  8. Take the roast out of the pan and cover it in foil.
  9. Strain the liquid off the vegetables. Defat and add enough water to make 375 ml (1 1/2 cup) of stock. Bring the stock to a simmer.
  10. Put 125 ml (1/2 cup) of cold water in a sealable container. Sprinkle the flour over the water. Seal and shake vigorously until there are no lumps.
  11. Add the flour mixture gradually to the stock and bring to a boil. Simmer for 5 minutes until thickened.
  12. Slice the pork and serve with the gravy.
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