Pork
Roast With Dill Sauce
Makes 6 servings
Seasoning Mix
2 tablespoons Chef Paul Prudhomme's Pork & Veal Magic®
2 teaspoons ground Anaheim chile peppers
2 teaspoons ground ancho chile peppers
1 teaspoon dried thyme leaves
1/2 teaspoon dried dill weed
4 tablespoons unsalted butter, in all
1 cup chopped onions
1 cup chopped celery
4 teaspoons grated fresh ginger, in all
1 (5-1/2 pound) boneless pork loin, from the sirloin end
3 branches fresh dill, in all
1/4 cup all-purpose flour
1/2 teaspoon mined fresh garlic
1/4 cup minced fresh dill
3 cups beef stock, in all
1-1/2 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 meatand 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 2-1/4 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 1-1/2 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.
Copyright© 1993 by Paul Prudhomme
