PORK ROAST WITH DILL SAUCE
Makes 6 servings
I hadn’t tasted this recipe in a while, even though it is from one of my cookbooks. When I am working in the test kitchen, I usually taste only very small portions. I have to admit, however, that even though there were six other dishes presented for approval, when the pork roast was
served, I couldn’t resist spending a great deal of time with this old friend - - until the plate was clean.
Seasoning Mix:
2 tablespoons Chef Paul Prudhomme’s Pork & Veal Magic®
2 teaspoons ground dried Anaheim chile peppers (see Note)
2 teaspoons ground dried ancho chile peppers (see Note)
1 teaspoon dried thyme leaves
½ teaspoon dried dill weed
4 tablespoons unsalted butter, in all
3 branches fresh dill, in all
1 cup chopped onions
¼ cup all-purpose flour
1 cup chopped celery
½ teaspoon mined fresh garlic
4 teaspoons grated fresh ginger, in all
¼ cup minced fresh dill
1 (5½-pound) boneless pork loin, from the sirloin end
3 cups beef stock, in all
1½ cups heavy cream, in all
Combine the seasoning mix ingredients in a small bowl.
Melt 2 tablespoons of the butter in an 8-inch skillet over high heat. When it sizzles, add the onions, celery, 2 teaspoons of the seasoning mix and 1 teaspoon of the ginger. Cook, stirring once or twice, until the vegetables are browned, about 6 to 7 minutes. Remove from the heat and let
cool.
Preheat the oven to 350°.
With a small, sharp knife, make slits about 1 inch apart in the top of the roast, taking care not to cut all the way through. Stuff the holes with sprigs of fresh dill pulled from 2 of the branches (reserve 1 large sprig for garnish). Sprinkle 1 tablespoon plus 1 teaspoon of the seasoning
mix evenly over the meat and rub it in well. Spread the vegetable mixture over the top and sides of the roast. Place the meat in a roasting pan and roast until it is fork tender and juicy, about 2¼ hours.
Pour off the drippings from the pan and cover the roast to keep it warm. Skim off 1/3 cup of fat from the drippings and combine it with the remaining 2 tablespoons butter in a 10-inch skillet over high heat. When the butter melts, whisk in the flour, Add the garlic and 2 teaspoons of the
ginger and cook, whisking constantly for 2 minutes. Add the minced fresh dill and 1½ cups of the stock and cook, whisking for 2 minutes. Add 1 cup of the cream and cook, whisking, for 5 minutes. Add the remaining seasoning mix and cook, whisking, for 2 minutes. Add the remaining cream,
ginger, and stock, and cook for 5 minutes, whisking constantly.
Remove from the heat.
To serve, slice the roast, drizzle the sauce over it, and garnish with the reserved sprig of fresh dill.
NOTE: If you can’t find ready-ground peppers, buy whole dried ones and grind them yourself. Use whatever chiles are available, but don’t use commercial chili powder which contains other seasonings.
Copyright © 1995 by Paul Prudhomme
