Butter roasted pork 1 (3- to 5-pound) boneless pork shoulder roast Kosher salt 1 teaspoon black peppercorns, lightly crushed in a mortar or beneath a sauté pan 1 teaspoon coriander seeds, lightly crushed in a mortar or beneath a sauté pan Vegetable oil ½ cup/110 grams butter 1 Spanish onion, thinly sliced 2 carrots, cut into large dice 5 garlic cloves, gently smashed 1 tablespoon tomato paste 1 bunch thyme, bound with butcher’s string 2 tablespoons flour kneaded into 2 tablespoons/30 grams room-temperature butter Directions: Preheat the oven to 350˚F/180˚C.Tie the pork roast if you wish. Give it a uniform coating of salt and then dust the whole thing with the pepper and coriander .Coat the bottom of a Dutch oven or other covered roasting pan with oil and place it over high heat. When the oil is ripplingly hot, sear all sides of the pork so you have a nice golden brown surface. Take your time. Remove the pork and wipe out the interior of the roasting vessel. Melt half of the butter over medium-high heat in the roasting vessel. As it begins to melt, add the onion, carrots, and garlic. Give them 2 four-finger pinches of salt and cook, stirring, until the onions are soft and translucent, 10 to 15 minutes. Add the tomato paste and continue to cook and stir until the tomato paste is hot and coats the vegetables. Add the remaining butter and the thyme and stir. Put the roast on top of the vegetables, cover the vessel, and put it in the oven until the pork reaches an internal temperature of 140˚F/60˚C to 160˚F/70˚C. Remove the pork to a cutting board. If you wish to brown the top of the roast further, turn on the broiler. Set a strainer over a large measuring cup or medium bowl and dump the contents of the pot into it. Return the roast to the pot and broil it till nicely browned, if you wish, and then return the roast to the cutting board. When the fat has risen to the top of the juices, spoon it off (use a fat separator if you have one, as there will be lots of fat). Pour the defatted juices back into the pot and bring to a simmer over medium heat. Whisk in the beurre manié, a tablespoon at a time, till the sauce is thickened to your liking. Slice the pork ¼ to ½ inch/6 to 12 millimeters thick and serve, spooning the sauce over the top
Posted on: Wed, 24 Dec 2014 22:49:30 +0000
Trending Topics
Recently Viewed Topics
© 2015