Pork loin roast seared with herbed cornmeal ......served with gravy. Recipe

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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:))

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.15 view details
  • 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

Directions

  1. 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
  2. Pour cornmeal on large platter and set aside.
  3. 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
  4. pat the loin dry with a paper towel then rub it down generously with the herb rub on all sides.
  5. 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)
  6. 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.
  7. put loin into wok.
  8. while one side is searing,pour cornmeal on remaining side and pat down spatula (or hands if you are brave)
  9. with tongs gently without squeezing the loin flip and sear other side.(cornmeal will actually look burnt almost)
  10. 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!
  11. 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")
  12. While you are letting it set 15-20 minutes after taking it out of the oven, you can make the gravy!
  13. Take whatever drippings are in the pan and put them into a small
  14. sautee pan or pot unto stove to make gravy.
  15. in a mason jar mix 3 tbsp wondra and 3/4 of half and half by shaking.
  16. pour into hot drippings on stove andwhisk away until you get the thickness you want! You may need to add more milk or wondra!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 6 servings
Calories 263  
Calories from Fat 109 41%
Total Fat 12.17g 15%
Saturated Fat 5.11g 20%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 82mg 3%
Potassium 411mg 12%
Total Carbs 14.77g 4%
Dietary Fiber 0.6g 2%
Sugars 0.28g 0%
Protein 21.93g 35%
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