The Geek has been known to create some very delicious savory dishes around here. Truth be known, he likes to enjoy a bit of non-nerd moments reading cookbooks. This Pork Roast is an adaptation from one of Tyler Florence's recipes and is totally gluten free.
While the recipe may be based on Tyler's, the knife skills are all The Geek's. We once took a knife skills class, as in kitchen chefing knife skills, and he retains them to this day. I, unfortunately, can only recall the onion cutting routine, and that is only because we weren't allowed to leave until our entire pile of 85 pounds of yellows were diced just so. My eyes took weeks to stop leaking.
Serving this with baked apples is nice, but a side of roasted potatoes done in the same pan as the Pork is tasty too. And add something green to the menu just because. The au jus is easy and since it requires hard cider, buy extra because the cook will be drinking the ingredients before you need it in the recipe. Trust me.
Coarsely chop the herbs and add the olive oil to the herbs . Stir in coarse salt and pepper generously. Place the roast in the pan, fat side up and rub the herb/oil mixture all over the roast.
You can add the potatoes now if you are leaving them whole (use small whole potatoes) or if you are using cut potatoes, wait and add them the last hour of roasting. Sometimes we start the potatoes in the microwave and finish them in the roasting pan.
Roast until internal temperature reads 165. And take it out immediately or as it rests it will overcook and get tough. Don't be shy about removing it at that temp. It continues to cook as it rests. Remove the roast from the pan. Put the potatoes in an oven proof dish and let them sit in the turned off oven to keep warm. Let the roast rest 15 minutes on a cutting board before carving.
Put the roasting pan on the stovetop (carefully! it is hot!) and turn the heat on medium high. Add the chicken broth and scrape up the goodies on the bottom of the pan. Once everthing is scraped up, add the hard cider and the apple cider to taste. The hard cider is dry and not sweet, and the apple cider is sweet and offers a bit of a balance. But only add it until you like the balance. Stir it all together and if you like, defat the liquid now. Taste and season with salt and pepper if needed. Then in the same pan, turn the heat up and simmer at a low boil, until the liquid is reduced to about a third and is thickened a bit. Finish with the butter.
Carve the roast by using the bones as a guide. Spoon some au jus on each plate, add a chop, spoon a bit more au jus over the top, add a side of potatoes and your green veggie and serve. You can garnish with parsley or a fresh sage leaf if you like.
Bon Appetit from The Geek!
While the recipe may be based on Tyler's, the knife skills are all The Geek's. We once took a knife skills class, as in kitchen chefing knife skills, and he retains them to this day. I, unfortunately, can only recall the onion cutting routine, and that is only because we weren't allowed to leave until our entire pile of 85 pounds of yellows were diced just so. My eyes took weeks to stop leaking.
Serving this with baked apples is nice, but a side of roasted potatoes done in the same pan as the Pork is tasty too. And add something green to the menu just because. The au jus is easy and since it requires hard cider, buy extra because the cook will be drinking the ingredients before you need it in the recipe. Trust me.
Cold Winter Day Pork Roast with Fresh Sage and Thyme
cast of characters
serves 4- 3.5 -5 pound pork loin with rib bones (bone-in is important)
- small bunch fresh thyme and sage
- salt
- pepper
- 1/4 cup olive oil plus some for the pan
- 1-2 bottles of hard cider
- 1.5 cups chicken broth
- 1/2 cup apple cider (or juice)
- 1 tablespoon butter
Coarsely chop the herbs and add the olive oil to the herbs . Stir in coarse salt and pepper generously. Place the roast in the pan, fat side up and rub the herb/oil mixture all over the roast.
chopped sage & thyme
drizzle the olive oil onto the chopped herbs
smooshed with herbs, ready to roast
You can add the potatoes now if you are leaving them whole (use small whole potatoes) or if you are using cut potatoes, wait and add them the last hour of roasting. Sometimes we start the potatoes in the microwave and finish them in the roasting pan.
Roast until internal temperature reads 165. And take it out immediately or as it rests it will overcook and get tough. Don't be shy about removing it at that temp. It continues to cook as it rests. Remove the roast from the pan. Put the potatoes in an oven proof dish and let them sit in the turned off oven to keep warm. Let the roast rest 15 minutes on a cutting board before carving.
right from the oven
Put the roasting pan on the stovetop (carefully! it is hot!) and turn the heat on medium high. Add the chicken broth and scrape up the goodies on the bottom of the pan. Once everthing is scraped up, add the hard cider and the apple cider to taste. The hard cider is dry and not sweet, and the apple cider is sweet and offers a bit of a balance. But only add it until you like the balance. Stir it all together and if you like, defat the liquid now. Taste and season with salt and pepper if needed. Then in the same pan, turn the heat up and simmer at a low boil, until the liquid is reduced to about a third and is thickened a bit. Finish with the butter.
getting all the bits and reducing
Carve the roast by using the bones as a guide. Spoon some au jus on each plate, add a chop, spoon a bit more au jus over the top, add a side of potatoes and your green veggie and serve. You can garnish with parsley or a fresh sage leaf if you like.
Bon Appetit from The Geek!
hungry?
Comments
Keep that plate warm ... I'm on the way!!!
You have outdone yourself my dear. That looks so scrumptious ... my mouth is absolutely watering!!! And look at your meat ... PERFECTION!!!
Great idea on starting potatoes in microwave ... I do that sometimes with my soups (I hate waiting).
Oh ... and asparagus ... beautiful on the plate and such a wonderful side to pork ...
I so, so, so LOVE you!!!
You have outdone yourself my dear. That looks so scrumptious ... my mouth is absolutely watering!!! And look at your meat ... PERFECTION!!!
Great idea on starting potatoes in microwave ... I do that sometimes with my soups (I hate waiting).
Oh ... and asparagus ... beautiful on the plate and such a wonderful side to pork ...
I so, so, so LOVE you!!!
Yes, I am! Looks tasty. I will try it this weekend, thanks for the step by step tips.
You're killing me. I can smell it from here. I love pork and this recipe looks like a winner. How nice that you included photos. Looks not too difficult and not too many ingredients.
I love the combo of pork and apple! If I ever get my sense of smell back, and we ever get a nice cozy rainy day again (can you believe this weather...sort of scary, huh???), this one's on my list!
Yes, delicious and pictures. Bravo. I made the cake.
PS, I am in love with fresh sage. I can bathe in it. Sage and butter is the most heavenly combination since garlic and olive oil etc.
1IM - plates in the warmer! thanks! potatoes annoy me with the having to wait thing, so yep, the get nuked, then finished in the oven. The early asparagus is very yummy this year. I love you too!
idaho and Mari - it is easy. enjoy!
LnL - guess what? cold and rain Thursday and Friday! Yay. Sort of.
Stellaa - me too. I love love love the smell of sage and butter, or olive oil. I look forward to an herb garden full of that stuff every year. Which cake? The apple? How'd it taste?
idaho and Mari - it is easy. enjoy!
LnL - guess what? cold and rain Thursday and Friday! Yay. Sort of.
Stellaa - me too. I love love love the smell of sage and butter, or olive oil. I look forward to an herb garden full of that stuff every year. Which cake? The apple? How'd it taste?
Obviously you know what you are doing here...lovely.
Oh, this is soooooo appealing, and looks so easy! My mouth is watering, too.
i wasn't hungry at all but now i see this..am now reaching for the plate....(rated)
I KNEW I shouldn't have read this right before bed......
I must google your address first thing in the morning and come over for leftovers! This sounds delish. Rated.
I must google your address first thing in the morning and come over for leftovers! This sounds delish. Rated.
I must say, I did not find the pork roast one bit boring ... why would you think such a thing. Your preparations and menu are absolutely perfect and your ability to document the entire process is completely overwhelming to me :) You are the very best Foodie Tuesday contributor and anything anyone knows about doing it well, they learned from you.
So there ...
xoxo
So there ...
xoxo
you do know I already love you!!! but thank you! back at you.
I'm inspired. I've got to make a roast.
YUM! This looks divine. I'd serve it for company because it looks fancy-schmancy and just for us because it looks so darn good and easy to prepare. Tell the Geek I said thanks for a great recipe.
Thanks everyone.
Karin - it took somewhere around two hours. The most important thing is the temp. If you cook it past 165 it will get really tough while it rests and continues to cook. And it depends on the size. This was about 3.5 pounds. Hope that helps.
Karin - it took somewhere around two hours. The most important thing is the temp. If you cook it past 165 it will get really tough while it rests and continues to cook. And it depends on the size. This was about 3.5 pounds. Hope that helps.
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