Slow Roasted Pork Loin, Potatoes, Carrots & Shallots, the update Recipe
We have ‘pork fairs’ here often. I usually buy whole pork loins, then slice them into nice, thick ‘chops’. Normally, one end of the loin is really not suitable for the chops and that gets used in stir-fries or risotto.
The last time I did all this I decided a nice pot roast would be good, it still being winter and all…..
Further thought, and looking at my recipes, made me realize that whenever I cook a pork roast I braise it.
After reading about roasting meats in my new Science of Cooking cook book I decided on a low heat, slow roast.
And it was good…..
Slow Roasted Pork Loin, Potatoes, Carrots & Shallots
Total time: 3 hours, 30 minutes
Ingredients:
- 1 pork loin roast, 32oz (960gr)
- 2 tbs Dijon-style mustard
- 1 tbs crumbled sage
- 1 tsp paprika
- 1/2 tsp rosemary
- 1/2 tsp cumin
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) water
- 2 medium potatoes, cut into wedges
- 3 carrots, cut into sticks
- 6 shallots
- 1 tbs olive oil
- 1 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
Instructions:
Mix mustard, herbs, spices and 1 tbs olive oil. Spread over pork.
Put pork in a shallow roasting pan and roast, 300F (150F) oven.
After 2 hours, pour the 1/2 cup of wine over the top. Continue roasting.
After another 45 minutes, remove roast and remove the roast from the pan. Pour 1/2 cup water into the pan (the wine should have mostly evaporated). Stir, getting all the browned bits off the bottom. Pour the juices into a small saucepan and set aside.
Put the roast back in the pan.
Combine the potatoes, carrots, shallots and olive oil.
Arrange vegetables around the roast and return it all to the oven.
Roast for another 30 minutes
Remove roast, put on a platter and tent with foil.
Return vegetables to oven and turn the heat up to 400F (200C) to finish roasting, 15 minutes longer.
Bring the pan sauce to a boil. Add the cornstarch mixture and stir util thickened.
To serve:
Slice pork and arrange on platter. Add vegetables and serve span sauce on the side
There was a bit of a glitch in the work last week.
We have hot water radiators upstairs.
Mon mari did the installation, of course, and used rubber piping – because that’s what was available.
The pipes are skinny little things.
What are the odds that he could drop a screwdriver and have said screwdriver pierce a water pipe?
Work on the ceiling had to stop while he fixed the plumbing so that he could have heat to work on the ceiling.
Got that?
That’s the pretty new copper pipe on the right, with the still functioning, rubber blue pipe on the left. It was the red rubber pipe he poked a hole in.
Naturally, when he went to get the rubber hoses to do the repair the store didn’t have what he needed.
He ended up buying copper pipe at one store and the fittings at another store.
Fortunately, the copper and rubber fit together and heat has been restored.
And if my explanation of all this doesn’t make sense to those of you who know…..
I’m not a plumber; I’m a story teller.
Back to the ceiling….
This is all that’s left to finish.
Well, except for the trim.
He figures that will take another week.
Then he gets to do the floor – and cover up the rest of the rubber hose so we don’t have another accident.
Last update on March 2, 2015
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