The American Culinary Federation
Categories: Main Dish
Source: Culinary Fundamentals pg. 468
Copyright: Prentice Hall
Roast Loin of Pork
6 pounds Pork Loin, bone in
Salt, as needed
Pepper, as needed
1 teaspoon Rosemary leaves
1 teaspoon Sage leaves
12 ounces Mirepoix
2 ounces Flour
1 quart Pork or Chicken Stock (see Brown Veal Stock variations), hot
1. Remove the chine bone, leaving the ribs in. Remove the tenderloin for other use. Place the pork in a greased roasting pan; rub the outside with the salt, pepper, and herbs. (You can buy a boneless Pork Loin, this would make the need to complete this step unneeded.)
2. Tie the loin in order to get uniform cooking and better presentation.
3. Sear the Loin to lock in juices with about 2-3 Tablespoons of Vegetable Oil
4. Place the pork in a preheated 350°F oven. Roast it for 1 hour. Turn the loin and continue to roast 1 hour.
5. Add the mirepoix and roast until the pork has an internal temperature of 150°F. Transfer the roast to a hotel pan, cover loosely, and let rest in a warm place.
6. Pour about 2 ounces of fat from the roasting pan into a saucepan, and the flour to make a roux. Cook the roux over low heat for about 10 minutes to brown it lightly.
7. Place the roasting pan on a range. Scrape it to loosen the browned drippings. Simmer the stock until the mirepoix is tender, strain it, and bring it to a boil again. Degrease the pan. Add the stock to the cooked roux and stir the mixture, until it is thickened and smooth. Strain through a fine china cap and adjust the seasoning to taste. Hold the gravy for service. Slice the meat between the ribs and serve it with 2 ounces of gravy poured around the meat.
Nutritional Information per Serving (excluding unknown items): 298 Calories; 12g Fat (38.0% calories from fat); 35g Protein; 9g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 122 mg Sodium. Exchanges: 1/2 Grain (starch); 5 Lean Meat, 1 Vegetable; 1/2 Fat.