Roast Pork with Pan Sauce
2 tbsp olive oil, plus more for pan
8 garlic cloves peeled
3 tbsp fresh rosemary leaves
2 tbsp fennel seeds
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder (thin layer of fat left on)
½ cup dry white wine
1 tbsp flour
1 ½ cups chicken broth
Pre-heat oven to 450 F
- Lightly oil a heavy-bottom roasting pan.
- In a food processor, combine oil, garlic, rosemary, fennel seeds, 2 teaspoons salt and one teaspoon pepper. Pulse until a paste forms. Set aside.
- With a paring knife, score the pork's fat layer making 10 to 15 small, ½ inch cuts all over. Rub the pork with the garlic paste from 2 above, pushing the mixture into the cuts. With kitchen twine, tie the pork at 1-inch intervals and transfer to pan.
- Roast until golden brown, about 30 minutes. Reduce heat to 300 degrees and continue roasting until an instant read thermometer thrust into the center of the meat reads 170 degrees, about 2 ½ hours. Transfer to a platter, cover with foil and allow to rest for 15 minutes.
- Pour pan drippings into a small bowl and skim off fat. Heat pan over medium heat, add wine and scrape up the browned bits until wine is reduced by half, about 4 minutes. Add flour and whisk to combine, about 1 minute.
- Slowly whisk in drippings and broth, whisking until sauce begins to thicken, about 3 minutes. Serve over pork.
Source: Martha Stewart's “Everyday Food”
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Free help authoring tool