Monday, October 24, 2011

Roast Pork and Vegetables with Buttermilk Mustard Sauce

I found an early edition of "Mastering the Art of French Cooking" for two bucks at a local a thrift store this week and was happy to add it to our cooking library at last. Juila Child has always been an inspiration, though few food bloggers could claim to know her work as intimately as Julie Powell. Still, I'm happy to rediscover Child and her fellow authors' philosophy on roasts (particularly pork) is in perfect harmony with the Guardian Service Way: 
"... we think pork is more tender and juicy if it is browned in hot fat, then roasted like veal in a covered casserole. This slow, steamy cooking tenderizes the meat and renders out the fat very effectively."
This casserole or "waterless" approach appears in our posts on roast poultry and lamb and is simply this: brown the roast on all sides in hot fat, then cook on a vegetable rack.

Rôti de Porc Grand'Mère
(Casserole-Roasted Pork with Potatoes and Onions)
Adapted for Guardian Service Ware from Volume One of "Mastering the Art of French Cooking" by Juila Child, Louisette Bertholle and Simone Beck

Serves 4-6

2-3 lb boneless pork loin, marinated with Marinade Sèche, see below
4 Tbsp rendered pork fat, lard or cooking oil
2 sweet potatoes
3 potatoes
2 medium onions
2 carrots
2 garlic cloves, whole
a medium bouquet garni: parsley and thyme sprigs and bay leaf
2 Tbsp butter
2-3 apples, cored, peeled and sliced
1/3 cup cider vinegar

Marinade Sèche
(Salt Marinade with Herbs and Spices)
"Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor"

Per pound of pork:
1 tsp salt
1/8 tsp freshly ground pepper
1/4 tsp ground thyme or sage
1/8 tsp ground bay leaf
Pinch of allspice
Optional: 1/2 clove mashed garlic

Mix all ingredients together and rub them into the surface of the pork. Place in a covered bowl. Turn the meat 2 to 3 times if the marinade is a short one; several times a day if it is of long duration.

  1. If moist from the salt rub marinade, pat meat dry with clean dishcloth or paper towels. 
  2. Heat 4 Tbsp fat or oil in the Guardian Service Roaster over medium heat, coating bottom of pan well. Add the roast, searing each side for 90 seconds. Remove roast to the serving platter.
  3. Add vegetables and garlic to the roaster, cover and shake to coat vegetables with remaining oil. 
  4. Remove vegetables from roaster, add butter and return to medium heat. Layer sliced apples across the bottom, coating in butter. Return roast on top of apples and surround with vegetables. Top with herb bouquet and sprinkle with cider vinegar.
  5. Cover and cook over medium low heat for 1 hour or more, depending on desired temperature of the finished roast. Allow to rest for 15 minutes, carve and transfer to the Guardian Service Roaster platter. Garnish with roasted vegetables and cover until ready to serve.
A pork loin on a roasting rack of apple rings in the Guardian Service Roaster
After the pork has been cooked and placed on a platter, kept it warm for 10 to 15 minutes while preparing the sauce:

Sauce au Babeurre-Moutarde avec Poivre Vert
(Buttermilk Mustard Sauce with Green Peppercorns)
an adaptation of "Sauce Moutarde à la Normande" 

1/3 cup cider vinegar
2-3 dozen green peppercorns
1 cup buttermilk
2-3 tsp dry mustard
1-2 Tbsp softened butter
  1. Strain the meat and vegetable juices into a bowl. Degrease, if necessary.
  2. Reduce vinegar and green peppercorns until about 2-3 Tbsps of liquid.
  3. Pour in meat and vegetable juices and boil down rapidly until about 1 cup.
  4. Reduce heat, add buttermilk and simmer for 5 minutes, stirring in salt to taste.
  5. Whisk in dry mustard and simmer 2 to 3 minutes more. Sauce should be thick enough to coat a spoon lightly. Correct seasoning.
  6. Off heat and just before serving, swirl in the butter by bits, then pour the sauce into warmed Guardian Service gravy boat.

No comments:

Post a Comment