Wednesday, August 8, 2012

Spiced Pork Roast

This is a dish inspired by the book Back to the Table: The Reunion of Food and Family by Art Smith and the recipe for Spiced Pork Loin with Vidalia Onion Sauce. I thought this recipe sounded great except I did not have white wine, and I also did not like to think about using whole cinnamon, allspice and cloves (I like them better ground so they can easily incorporate and flavor the food). I decided that instead of following the recipe I would adapt it and use ingredients I already had. Instead of using vidalia onions I used shallots and I rubbed my pork roast with the Moroccan spice blend I made in one of my previous posts instead of using the whole spices. Here is what you will need and how to make this delicious dish.

Spiced Pork Roast

1 Pork Roast (Large to Medium about 3-5 pounds)
2 TBSP Moroccan Spice Blend
2 TBSP Olive Oil
3-4 Shallots (Thinly sliced)
1 Cup Vegetable Broth
Salt and Pepper to taste

Preheat oven to 325 degrees Fahrenheit.

Place 1 TBSP of olive oil in a dutch oven and put your pork roast in, coating it with the oil. Sprinkle the pork with the Moroccan spice blend making sure to rub it all over the pork. Allow the pork to sit in this blend for about 10 minutes.

Place the dutch oven on your stove and turn on your burner to medium high heat to get the oil nice and hot. Brown the roast on all sides. Remove the roast once all sides have been nicely browned and set aside on a dish.

Add the remaining TBSP of olive oil into the dutch oven and allow to heat up. Add your shallots and saute them until they are soft, translucent and fragrant. Add in the vegetable stock and stir. Bring the liquid to a boil and return the pork to the dutch oven. Add salt and pepper to taste. Place the lid on the dutch oven and place in the oven. Bake for about 1 and a half hours or until a thermometer inserted at the center  of the roast reads 155 degrees Fahrenheit.

Heat the liquid remaining in the dutch oven and reduce it to about 3/4 to 1/2. Use this liquid as a sauce for the roast (or you can always use some demiglace).

Slice your roast and serve with your favorite sides.


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