Hello everyone and welcome to Recipe Week! It’s a week straight of recipes straight from my own Culinary Skills Notebook! So I hope you enjoy! We’re starting off big with one of my favorite recipes from the class: Roasted Pork Loin with Jus Lie Sauce.
Roast Pork Loin with Jus Lie Sauce
- 10 – 12 oz. Pork Loin
- 10 oz. of Grapeseed Oil (or any neutral flavored oil)
- 3 oz. of Quartered Onions
- 1.5 oz each of Chopped Celery and Carrots
- Cornstarch Slurry (2 Tablespoons of Cornstarch mixed in an equal amount of cool water)
- 1 Pint of Chicken or Beef Stock
- Salt and Pepper to taste
- Large Mixing Bowl
- Oven-safe Saute Pan
- Oven-safe rack that can fit inside the Saute Pan
- Chef’s Knife
- Fine Mesh Strainer
- Preheat your oven to 350-degrees.
- Liberally season the Pork Loin with Salt and Pepper. If the Pork Loin is cold, allow to sit and come to room temperature before continuing.
- Place the 10 oz. of oil into the saute pan and allow to heat up. When the oil shimmers, it’s ready.
- Sear the Loin on all sides until golden brown.
- When it’s done searing, transfer the loin to the rack briefly.
- Put the prepped mirepoix in the pan and then put the rack with Pork Loin on top of the veggies.
- Put the whole assembly int he oven and roast at 350 for 1 hour or until the internal temp of the pork hits 135 – 140 degrees.
- When the pork is ready, pull and rest the pork for 15 – 20 minutes.
- Strain off the excess fat from the saute pan and return to the cooktop on medium heat.
- Deglaze the pan with the stock, add any drippings that come from the pork loin as it rests and scrape the bottom of the pan with your whisk.
- Add the slurry until the desired thickness is reached (it should coat the back of a spoon easily).
- Strain out the veggies and any other solids and serve warm with the Pork.
Pork, done right, is one of the most flavorful things you can wrap your lips around. A good pork loin has all the flavor it will ever need right inside. All you need to do is season simply with salt and pepper. Don’t get too crazy or fancy with flavor augmentation, or else you’ll overwhelm the natural goodness of the pork itself. The sauce is the perfect accompaniment for the pork, seeing as how it’s flavor base stems from the meat drippings and the fond at the bottom of the pan. I hope you enjoyed this recipe and I hope you keep reading this week for more!