Pork Roast with Dill Sauce
Makes 6 servings
The little bit of dill in this roast adds just a hint of the distinctive flavor but doesn't overpower the other seasonings. If you can't find Anaheim and Ancho chile peppers where you shop, you can substitute others of similar heat.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
2 tablespoons Chef Paul Prudhomme's Pork & Veal Magic®
1 teapsoon dried thyme leaves
½ teaspoon dried dill weed
4 tablespoons unsalted butter, in all
1 cup chopped onions
1 cup chopped celery
1 tablespoon + 1 teaspoon grated fresh ginger, in all
1 (5½ pound) boneless pork loin, from the sirloin end
3 branches fresh dill, in all
¼ cup all purpose flour
½ teaspoon minced fresh garlic
¼ cup minced fresh dill
3 cups beef stock, in all
1½ cups heavy cream, in all
how to prepare
Combine the first five ingredients in a small bowl to make the Seasoning Mix.
Melt 2 tablespoons of the butter in an 8-inch skillet over high heat. When it sizzles, add the onions, celery, 2 teaspoons of the Seasoning Mix, and 1 teaspoon of the ginger. Cook, stirring once or twice, until the vegetables are browned, about 6 to 7 minutes. Remove from the heat and let cool.
Preheat the oven to 350 degrees.
With a small, sharp knife, make slits about 1 inch apart in the top of the roast, taking care not to cut all the way through. Stuff the holes with sprigs of fresh dill pulled from 2 of the branches (reserve 1 large sprig for garnish). Sprinkle 1 tablespoon plus 1 teaspoon of the Seasoning Mix evenly over the meat and rub it in well. Spread the vegetable mixture over the top and sides of the roast. Place the meat in a roasting pan and roast until it is fork tender and juicy, about 2 1/4 hours.
Pour off the drippings from the pan and cover the roast to keep it warm. Skim off 1/3 cup of fat from the drippings and combine it with the remaining 2 tablespoons butter in a 10-inch skillet over high heat. When the butter melts, whisk in the flour. Add the garlic and 2 teaspoons of the ginger and cook, whisking constantly, for 2 minutes. Add the minced fresh dill and 1 1/2 cups of the stock and cook, whisking, for 2 minutes. Add 1 cup of the cream and cook, whisking, for 5 minutes. Add the remaining seasoning mix and cook, whisking, for 2 minutes. Add the remaining cream, ginger, and stock, and cook for 5 minutes, whisking constantly. Remove from the heat.
To serve, slice the roast, drizzle the sauce over it, and garnish with the reserved sprig of fresh dill.
Copyright (c) 1994 Paul Prudhomme