Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 20 lbs pork loin roast, center cut
- 2 1/2 oz garlic, minced
- 5 tsp rosemary, minced
- 5 tsp kosher salt, plus additional as needed
- 7 tsp ground black pepper, plus additional as needed
- 2 lbs 8 oz mirepoix, small dice
- 20 fl oz dry white wine
- 5 fl oz tomato paste
- 3 qts brown veal stock
- 10 each thyme sprigs
- 5 each bay leaves
- 1 oz arrowroot, diluted in equal amount
- 3 lbs roasted pepper salad
Direcciones
- Trim the pork loin and tie with twine. Rub the pork with garlic, rosemary, salt, and pepper. Place the pork on a rack in a roasting pan.
- Roast the pork loin in a 325F/165C oven, basting from time to time, for 1 hour. Scatter the mirepoix around the pork and continue to roast until a thermometer inserted in the center of the meat registers 160F/70C, 30 to 45 minutes.
- Remove the pork from the roasting pan and hold warm while you prepare the jus lie.
- Place the roasting pan on the stovetop over medium-high heat and cook until the mirepoix is browned and fat is clear. Pour off all the fat. Deglaze the pan with the wine. Add the tomato paste and cook, stirring frequently, until the tomato paste turns a deep brick red color and gives off a sweet aroma, 30 to 45 seconds.
- Add the stock and any accumulated juices from the roasting pork, stirring to release the fond completely. Add the thyme and bay leaves and simmer the jus until it reaches the proper consistency and flavor, 20 to 30 minutes. Stir the diluted arrowroot to recombine if necessary. Add the diluted arrowroot, and cook, stirring constantly, until the sauce has thickened enough to coat the back of a spoon. Strain the sauce and then degrease it by skimming away as much fat from the surface as possible. Taste the sauce and adjust seasoning with salt and pepper.
- Add the roasted pepper sauce (marinated peppers) to the jus lie and hold it hot for service.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 50 servings | |
| Calories 174 | |
| Calories from Fat 74 | 43% |
| Total Fat 8.26g | 10% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 513mg | 21% |
| Potassium 421mg | 12% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.51g | 0% |
| Protein 19.82g | 32% |
