Circulaire actuelle Quality Foods - Valable à partir du 19.09 au 25.09 - Page n° 1

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GARLIC STUDDED ROAST PORK WITH MUSTARD AND PAN GRAVY Here’ a large batch of fiavourful pork ribs and tangy caesar salad that should feed a good-sized family and/or group of friends. The recipe can be halved if you are serving a smaller group. Serve the ribs and salad with corn on the cob. Ingredients 1 (2.2 pound/1kg) boneless pork loin roast (see Note) 4 large garlic cloves, halved lengthwise, then sliced 2 tbsp Dijon mustard 1 tbsp chopped fresh sage, or 1 tsp dried sage leaves (see Note) 1/2 tsp smoked or regular paprika Salt and freshly ground black pepper, to taste 2 1/4 cups chicken stock or broth (divided) 3 tbsp all-purpose flour Note: If you are cutting the roast from a whole pork loin you purchased, a 1 kilogram roast will be about 7 to 8 inches long. Dried sage leaves are available in our bottied herb aisle. Its made from crumbled sage leaves: don't confuse it with powder-like ground sage. Method 1. Preheat oven to 350 F. Use a long, narrow boning knife or paring knife to cut several deep slits into the roast. Push the garlic slices into those slits. Place the pork, fat side up, in a roasting pan. Combine mustard, sage and paprika in a small bowl. Brush the top and sides of the roast with the mustard mixture; season with salt and pepper. 2. Roast pork 50 to 60 minutes, or until centre of the roast reaches 150 F to 155 F (66 C to 68 C) on an instant read meat thermometer. Transfer the roast to a cutting board, tent with foil and let rest 10 minutes. During resting the meat will continue to cook and the temperature will rise to the recommended doneness of 160 F (71 C). 3. While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat. Pour in 1 3/4 cups of the stock (or broth). Bring to a simmer, while scraping the bottom of the pan to dislodge any brown bits. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Now slowly whisk the flour/ stock mixture in the pan. Return to a simmer and then cook a few minutes, until gravy has thickened, and season with salt and pepper. Thinly slice the roast and serve the grawy alongside.