Roasted Pork Loin with Red Gravy
I was leafing through my cookbooks the other day, looking for something new to do with a pork loin and that made use of what I have on hand.
I found this in my Joy of Cooking cookbook, and it sounded delicious.
4 garlic cloves, very thinly sliced
1 small (about 2 1/2 lb) boneless pork loin
1 T olive oil
1 T sweet paprika
1 t oregano, rubbed
1/2 t cayenne, or to your taste
1/2 t cinnamon
1/2 t salt
freshly ground black pepper to taste
1-2 cups chicken broth
Red Gravy (recipe follows)
Make several incisions all over pork. Insert garlic slices. Brush roast with oil. Set aside.
In a small bowl, mix spices and herbs. Press onto the pork, covering it well.
Preheat oven to 450°. Add a rack to a roasting pan (or use one already set up if you have one. I don't).
Pour 1 cup broth into pan. Place pork on the rack, fat side up, and roast for 10 minutes; reduce oven temperature to 250°.
Continue roasting pork for another 1-2 hours (depending on thickness of pork loin) or til a meat thermometer registers about 145-150°. Note: check periodically to ensure pan still has broth, adding more as needed.
Remove meat set on a cutting surface. Cover the meat with foil and let it rest for 15 minutes before slicing.
Red Gravy
1 cup water whisked with 1 T cornstarch
pinch each: paprika and cinnamon
Meanwhile, as meat rests, start gravy. Pour pan drippings into a small saucepan over high heat. Whisk in cornstarch slurry and spices, cooking til thickened; add more or less cornstarch to your preference. I like thin gravy.
I served a nice thick slice of the pork with gravy and a side of fried potatoes.
I found this in my Joy of Cooking cookbook, and it sounded delicious.
4 garlic cloves, very thinly sliced
1 small (about 2 1/2 lb) boneless pork loin
1 T olive oil
1 T sweet paprika
1 t oregano, rubbed
1/2 t cayenne, or to your taste
1/2 t cinnamon
1/2 t salt
freshly ground black pepper to taste
1-2 cups chicken broth
Red Gravy (recipe follows)
Make several incisions all over pork. Insert garlic slices. Brush roast with oil. Set aside.
In a small bowl, mix spices and herbs. Press onto the pork, covering it well.
Preheat oven to 450°. Add a rack to a roasting pan (or use one already set up if you have one. I don't).
Pour 1 cup broth into pan. Place pork on the rack, fat side up, and roast for 10 minutes; reduce oven temperature to 250°.
Continue roasting pork for another 1-2 hours (depending on thickness of pork loin) or til a meat thermometer registers about 145-150°. Note: check periodically to ensure pan still has broth, adding more as needed.
Remove meat set on a cutting surface. Cover the meat with foil and let it rest for 15 minutes before slicing.
Red Gravy
1 cup water whisked with 1 T cornstarch
pinch each: paprika and cinnamon
Meanwhile, as meat rests, start gravy. Pour pan drippings into a small saucepan over high heat. Whisk in cornstarch slurry and spices, cooking til thickened; add more or less cornstarch to your preference. I like thin gravy.
I served a nice thick slice of the pork with gravy and a side of fried potatoes.
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