This pork loin roast will be sliced and can be served hot with gravey, or cold as a sandwhich topping (or on any croquette) I have served this as a main dish for a large group as an upgrade to the boring ham sandwhich also. 25 lbs fed 75 people.Either way, Every time I have made this there is no talking, only chewing, and slicing, and more chewing!(I dont eat meat,but I have heard thier pleas for more:))
- 2-3 lb pork loin roast(Do not get sirloin roast!)
- 1/2 cup yellow cornmeal
- 1 tsp each(dry)-hungarian paprika,garlic,minced onion,sage,rosemary,brown sugar,sea salt,corn starch,thyme,white pepper,2 tbsp organic cane sugar.(to make a dry rub)
- 3/4 cup organic half&half creamer
- 3 tbsp wondra flour(or all purpose and arrowroot)may need more
- good extra virgin olive oil
- sea salt
- pre heat convect oven to roast 325, or conventional to 325 Take the netting off the pork roast,wash the pork and let set covered for a couple of hours at room temperature
- Pour cornmeal on large platter and set aside.
- Mix all the other dry ingredients together to make a dry rub for the pork.Add a couple more teaspoons sea salt and same with the cane sugar
- pat the loin dry with a paper towel then rub it down generously with the herb rub on all sides.
- Get a little olive oil as hot as you can get it without burning it in a wok/skillet(on a stovetop turn to 9)
- Plop yer loin onto the cornmeal plate and really rub it around so it sticks good, work it into it with your hands onto the sides.
- put loin into wok.
- while one side is searing,pour cornmeal on remaining side and pat down spatula (or hands if you are brave)
- with tongs gently without squeezing the loin flip and sear other side.(cornmeal will actually look burnt almost)
- you will have to carefully with two sets of tongs either pick up and hold loin to sear edges or butt them up to the edge of a wok.Its important the whole loin is seared to keep as much juice in as possible!
- now put in roast pan or whatever you like for around 45-55 minutes(unitl a meat thermometer says 160 degrees or for me it just"looks done")
- While you are letting it set 15-20 minutes after taking it out of the oven, you can make the gravy!
- Take whatever drippings are in the pan and put them into a small
- sautee pan or pot unto stove to make gravy.
- in a mason jar mix 3 tbsp wondra and 3/4 of half and half by shaking.
- pour into hot drippings on stove andwhisk away until you get the thickness you want! You may need to add more milk or wondra!
|Amount Per Serving||%DV|
|Serving Size 149g|
|Recipe makes 6 servings|
|Calories from Fat 109||41%|
|Total Fat 12.17g||15%|
|Saturated Fat 5.11g||20%|
|Trans Fat 0.0g|
|Total Carbs 14.77g||4%|
|Dietary Fiber 0.6g||2%|