Southern Rolled Pork Roast

This roast is earthy and smoky.  For a sweeter side of a rolled pork roast, try Apple Stuffed Rolled Pork Loin Roast.

 

Yield: 8-10 servings

 

 

Ingredients:

 

1 tablespoon peanut oil

 

1 cup peeled and minced onions

 

1 cup peeled and minced carrots

 

½ cup minced celery

 

1 cup peeled and minced parsnip

 

½ cup peeled and minced turnip

 

¼ teaspoon salt

 

1 cup chicken stock

 

 

Dredge

 

2 tablespoons flour

 

1/2 teaspoon salt

 

1 teaspoon pepper

 

1 bay leaf, finely crushed

 

1/2 teaspoon fennel, finely crushed

 

3 ½ pound boneless pork loin roast

 

3 cups smoky porter beer or chicken broth

 

1/3 cup packed brown sugar

 

 

Gravy

 

3 tablespoons butter

 

3 tablespoons flour

 

1/4 teaspoon freshly ground black pepper

 

¼ teaspoon salt

 

 

Steps:

1. Use a pestle to reduce bay leaf and fennel to dust and small bits in a mortar.
2. Heat a large frying pan. Add oil.
3. When oil shimmers, add onions.
4. Sprinkle onions with salt.
5. Saute for 4 minutes, stirring occasionally.
6. Add carrots, celery, parsnip, and turnip.
7. Saute for 2 minutes.
8. Add 1 cup of chicken stock and allow to simmer until vegetables are soft.
9. Butterfly the pork loin by placing a chilled pork loin roast, fat side down, on a cutting board.
10. Begin cutting the roast an inch up from the bottom of the long side of the roast with a knife that is parallel to the cutting board.
11. Make ½” deep cuts all along the long side of the roast. Do not go more than ½” deep. Shallow cuts are easier to control.
12. Continue to make ½” deep cuts, ½” above the bottom of the roast, unrolling the roast away from the cuts as it opens up. Continue this process until the roast is a flat piece of meat, completely unrolled.
13. Place a piece of parchment paper over the butterflied pork roast and pound the meat until it is the same thickness throughout. Pounding also tenderizes the meat, so it should be pounded for at least 3 minutes.
14. Sprinkle the top of the roast with salt and pepper.
15. Spread a layer of the sauted vegetables across the top of the butterflied roast.
16. Roll the roast from the short side and tie with 3 strings, evenly spaced across the roast.
17. Preheat oven to 320°.
18. Place remaining vegetables in bottom of a shallow roasting pan.
19. Mix 2 tablespoons flour, 1/2 teaspoon each salt and ½ teaspoon pepper.
20. Roll the roast in the dredge, covering the entire surface. Pat the dredge into the sides of the roast.
21. Place roast on top of any remaining vegetables, fat side up. (If there is insufficient fat, cover with strips of bacon.)
22. Add 3 cups beer or chicken stock to the bottom of the baking dish.
23. Tent the pork roast and roast in the oven for 2 hours.
24. Creat a coating over the top of the roast with the brown sugar.
25. Roast an additional 15-20 minutes longer or until a thermometer reads 140-150° F. and the brown sugar forms a crisp crust over the top of the roast.
26. Remove roast to a cutting board or serving platter.
27. Tent with foil. Roast temperature will continue to rise another 5-10° F. while resting. Allow to rest for 15 minutes.
28. While the roast is standing, strain drippings from roasting pan into a large liquid measuring cup.
29. Allow drippings to rest for 5 minutes. Skim the fat from the top.
30. Add enough chicken stock to the drippings to measure 2 cups.
31. In a small saucepan, melt the butter over medium heat.
32. Sift 3 tablespoons flour over the butter and whisk into butter until smooth and golden brown.
33. Slowly whisk in liquids and ¼ teaspoon each of salt and pepper.
34. Bring to a simmer over medium-high heat, whisking constantly until thickened.
35. Place gravy in a gravy boat.
36. Carve roast at the table or on the carving board, across the grain in slices.
37. Serve with potatoes (mashed, roasted, or boiled), carrots (roasted or boiled), parsnips (fried or boiled) or wide egg noodles and the gravy.