Sherry Braised Boneless Pork Loin Roast
Pork Loin Roasts (not the tenderloin) were on sale so I decided to buy one. I don't like dry roasting this cut because the end result usually results in hard, uninteresting slices of meat. So, I decided to try something a little different and was delighted with the result.
Serves at least 6 people very generously.
1 3 lb pork loin roast
1 T Italian style rub or other rub or combination of herbs & spices
Salt & Pepper
1 lb carrots, peeled and coarsely chopped
1 large onion, thickly sliced
1/2 cup sherry, white wine or other spirits. Apple juice would also work well.
3 T sherry, , white wine or other spirits
1 1/2 T browned flour
1 T red currant jelly
Preheat oven to 350 F.
Season the meat with salt & pepper and Italian style seasonings.
Brown meat on all sides in heated roaster.
Remove meat and add carrots and onions to the pan and brown lightly, about 2 minutes.
Put roast on top of the veggies and pour sherry over the meat.
Cover the roaster and place in the hot oven. Cook for 2 to 2 1/2 hours.
Once the meat has cooked to your satisfaction, remove it from the roaster along with the vegetables. Cover the meat and vegetables to keep them warm.
Make a slurry with the sherry and browned flour and add to the liquid in the roaster to make a gravy.
Add the red currant jelly to finish the gravy.
Serve the roast, carrots and onion with a green vegetable.
Pork Loin Roasts (not the tenderloin) were on sale so I decided to buy one. I don't like dry roasting this cut because the end result usually results in hard, uninteresting slices of meat. So, I decided to try something a little different and was delighted with the result.
Serves at least 6 people very generously.
1 3 lb pork loin roast
1 T Italian style rub or other rub or combination of herbs & spices
Salt & Pepper
1 lb carrots, peeled and coarsely chopped
1 large onion, thickly sliced
1/2 cup sherry, white wine or other spirits. Apple juice would also work well.
3 T sherry, , white wine or other spirits
1 1/2 T browned flour
1 T red currant jelly
Preheat oven to 350 F.
Season the meat with salt & pepper and Italian style seasonings.
Brown meat on all sides in heated roaster.
Remove meat and add carrots and onions to the pan and brown lightly, about 2 minutes.
Put roast on top of the veggies and pour sherry over the meat.
Cover the roaster and place in the hot oven. Cook for 2 to 2 1/2 hours.
Once the meat has cooked to your satisfaction, remove it from the roaster along with the vegetables. Cover the meat and vegetables to keep them warm.
Make a slurry with the sherry and browned flour and add to the liquid in the roaster to make a gravy.
Add the red currant jelly to finish the gravy.
Serve the roast, carrots and onion with a green vegetable.