Boneless pork loin with red pepper gravy

iVillage Member
Registered: 06-18-2006
Boneless pork loin with red pepper gravy
3
Sun, 03-02-2008 - 8:01am

For Staci:  This is the pork I made for Pete's boss, who joined us for dinner last night.  See the "grain suggestion for company" thread for an update on how that went!


Deb


Boneless Pork Loin with Roasted Red Pepper Gravy, from the Joy of Cooking


 


Prepare roasted red pepper sauce (recipe below) and set aside.


 


Position a rack in the center of the oven.  Preheat oven to 500 degrees.


 


Mix together in a small bowl: 


 


1 tablespoon sweet paprika


1 teaspoon salt


½ to 1 teaspoon ground red pepper or cayenne, or to taste


½ teaspoon ground cinnamon


 


Drop in and mix well to coat:  24 very thin slivers garlic (2 – 3 cloves)


 


Make 24 small incisions in one boneless center-cut pork loin roast, about 3 pounds.


 


Stuff the incisions with the garlic slivers and rub the remaining spice mixture evenly over the entire surface of the roast.  Roast for 10 minutes.  Reduce the oven temperature to 250 degrees and roast until a meat thermometer inserted in the thickest part of the meat registers 145 to 150 degrees, 1 to 1 ½ hours (the temperature will continue to rise about 5 degrees out of the oven).  Remove the roast to a cutting board and cover loosely with aluminum foil; let stand for 10 minutes.  Skim the fat off the pan juices.  Pour the reserved pepper sauce into the pan, set the pan over low heat, and scrape up ant browned bits from the bottom with a wooden spoon.  Season with salt to taste.


 


Slice the meat and serve with the sauce.  Garnish with snipped fresh chives, if desired.


 


(*Cook’s notes:  I stab a steak knife into the roast to make the incisions, then stick my finger in there so it’s easier to get the garlic slivers in.  The recipe doesn’t say either way, but I roast the pork on a rack.  Also, because my drippings got burned I skipped the last part of defatting the drippings and combining them with the sauce.  It was still delicious, and a bit less work --- and definitely less fat!


 


Finally, our company was running late and the roast was running a little early, so when the roast got to about 130 degrees I turned off the oven and left the door closed.  It worked like a charm --- perfectly cooked, moist meat when I was ready.) 


 


Roasted Red Pepper Sauce (note:  this recipe is supposed to make 1 cup, but I made a one-third recipe and it made nearly 1 cup.  When I have made it before it made way too much sauce, and I think 1/3 recipe was perfect.  I’m including the recipe as written, though.)


 


Heat in a medium, heavy pan over medium heat:


 


1 ½ cups chopped onions


 


Cook, stirring often, until lightly browned, 5 to 10 minutes.  Stir in:


 


3 large or 4 medium red bell peppers, roasted, peeled and seeded and coarsely chopped


2 tablespoons minced garlic


1 tablespoon sweet paprika


¼ teaspoon ground cinnamon


1/8 to ¼ teaspoon ground red pepper, or to taste (I omitted since the spice rub was very spicy)


 


Cook for one minute, and add 1 ½ cups beef stock plus 1 cup water, or 2 cups water


 


Bring to a boil.  Reduce the heat, partially cover, and very slowly simmer the sauce for about 1 ½ hours.  Puree the mixture in a blender or food processor (I put it in a big coffee mug and used my immersion blender).  Season to taste with salt and pepper; serve warm.


 

 
iVillage Member
Registered: 04-01-2004
Sun, 03-02-2008 - 8:09am
This sounds very good.
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iVillage Member
Registered: 06-18-2006
Sun, 03-02-2008 - 8:23am

It's not

 
iVillage Member
Registered: 10-25-2004
Sun, 03-02-2008 - 8:58am

Thank you for posting this, it sounds so good!


 


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