Saturday, February 20, 2010

Sage Pork Roast with Apple Pan Sauce

A pork roast rubbed with sage and ginger and cooked in a hot tub of apple juice.

Sage Pork Roast with Apple Pan Sauce

This is my second pork roast posted - the first one has an amazing spicy and sweet onion sauce and has been my favorite way of doing pork roast for years. This one, is a simple roasted pork, crusted with a layer of herbs and seasonings, resting in a hot tub of apple juice that makes one mighty fine pan sauce and gravy. One of the seasonings that I used is Bacon Salt, one of many bacon flavored products from J&D Foods, but any all purpose seasoning will work fine too.


Recipe: Sage Pork Roast with Apple Pan Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

Ingredients
  • 3 pound boneless pork loin roast
  • 1/2 tablespoon of olive oil
  • 2 teaspoons of sage
  • 1 teaspoon of ground ginger
  • 1 teaspoon of garlic salt
  • 1/2 teaspoon of seasoning salt (like Lawry's)
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 10 turns of the pepper grinder
  • 2 cups of apple juice
  • 2 envelopes of pork gravy mix, optional
Instructions

Preheat the oven to 350 degrees F. Line a baking dish with aluminum foil and place the roast on top, fat side down. Rub the roast with oil. Mix together the sage, ginger, garlic and seasoning salts, Cajun seasoning, and pepper; rub mixture all over the roast. Pour apple juice around the sides and bake at 350 degrees F, basting occasionally, for about 1 hour 15 minutes, or until roast registers 145 degrees F on an instant read thermometer. Let rest 10 minutes before slicing.

Spoon pan sauce over individual slices, thicken in a saucepan with butter until reduced and thickened, or add water to pan juices to equal 2 cups and use gravy mix to make a thick gravy.

Source: http://deepsouthdish.com

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Posted by on February 20, 2010
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8 comments:

  1. Bacon salt?!? Are you kidding me? Where has this been all my life!

    ReplyDelete
  2. That is a fun pork loin recipe. I really need to get my hands on bacon salt, baconnaise and all of those great bacon condiments;)

    ReplyDelete
  3. I'm with Jellidonut .... bacon salt! Seriously!

    ReplyDelete
  4. Mary that pork roast sounds fabulous! Hubby aka The Carnivore will be thrilled with that bacon salt! We eat quite a bit of pork so I'm always up for a new recipe. I'm gonna try this one for sure, thanks for sharing it!

    ReplyDelete
  5. I'm thinking I will like this pork recipe better than the first! The idea of sage and bacon salt along with a pan apple gravy is too good to pass up! Love the idea of the crust all over it, which I imagine keeps the roast nice and moist.
    Great recipe!

    ReplyDelete
  6. Mary...@Barbara & Julie, this is so easy and delicious. I made only minor, minor adjustments. I'm going to get my hands on some bacon salt! My loin was trimmed of the fat cap, so while I knew where the fat used to be for positioning...without bacon salt or the fat, I was going to miss a tasty dimension! So, I put a couple slices of less than pliable prosciutto that were sitting in my fridge in the dish. I knew that was right when DH asked where the bacon smell was coming from. I withheld the 2nd cup of apple juice because I wanted the roast to roast to 150-155F. We like our pork medium and that shaved the 1/2 hour off the cooking time. I put the 2nd cup of apple juice back into the recipe, after prying the last plastic bottle from the toddler's grip, when I made the Knorr pork gravy. The roast was very, very tender and the gravy reminded me of pork roasts that we had in Europe...that may be the Knorr sauce mix.

    Now, there's a recipe that I really love to have with pork chops/pork loin and I'm so very pleased at how it went with your roast that I'd like to share. My favorite pierogie flavor is the one with chives.



    Pierogies with Stewed Sauerkraut and Mushrooms
    Recipe By: Bon Appétit, December 1995


    8 tablespoons (1 stick) butter
    2 lg. onions, sliced
    1 lb. mushrooms, sliced
    1 2-pound jar sauerkraut, well drained
    1 tablespoon all purpose flour
    2/3 cup (or more) water
    2 dozen purchased frozen pierogies (such as potato-and-onion or cheese)
    Sour cream

    Directions:

    1. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add onions; sprinkle with salt and pepper. Sauté until golden brown, about 30 minutes. Add mushrooms and sauté until tender, about 10 minutes. Mix in sauerkraut and flour. Mix in 2/3 cup water. Cover pot, reduce heat to medium and simmer until sauerkraut is tender and mixture is thick, stirring occasionally and adding more water by tablespoonfuls if mixture seems dry, about 20 minutes. Mix in 2 tablespoons butter. Season generously with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)

    2. Meanwhile, cook pierogies in large pot of boiling salted water until heated through, about 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.

    3. Spoon sauerkraut mixture into large shallow bowl. Top with pierogies. Serve with sour cream.

    ReplyDelete

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