Monday, March 26, 2012

Easy Roast Pork with Pan Sauce

I made this delicious dish, with its savory sauce, for a Sunday dinner with my family, and I got RAVE reviews on it! It was easy to make and served 6 adults, with a little to spare. The boneless pork shoulder is now my "go-to" cut of pork as the little bit of fat on it adds wonderful flavor. I served this with steamed string beans and mashed potatoes...and of course, dinner rolls! What else could one want? Even my own mother said over and over again how good it was!

EDF, March 2012

Prep Time
20 minutes

Total Time
3 1/2 hours, plus resting

Serves 6


2 tablespoons extra-virgin olive oil, plus more for pan
8 garlic cloves, peeled
3 tablespoons fresh rosemary leaves
2 tablespoons fennel seed
Coarse salt and ground pepper
1 boneless pork shoulder (4 pounds), thin layer of fat left on
1/2 cup dry white wine, such as Sauvignon Blanc (or vermouth)
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth


Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.

With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.

Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.

Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Cook's Note

For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving.

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