Thursday, November 10, 2016

Roast Pork with Turnip and Mushroom Gravy

A lovely pork loin from Mitchell's, brined in salt water and molasses for a hour or so then roasted at 325F.  Turnip simmered for an hour and finished with butter, salt and pepper. The potatoes were mashed and finished with salt, butter and milk. The peas were frozen and microwaved then finished with butter, salt and pepper.

When the roast was done I took it out of the pan and set it on the cutting board under aluminum foil for twenty minutes. If you don't let a roast rest out of the oven all the moisture in the meat will escape as steam when you carve it. The meat will be dry and flavourless. If you let it rest it will be moist and delicious.

In the roasting pan I seared the mushrooms and added a teaspoon of flour. I cooked the flour taste off then added a teaspoon of beef stock powder, a tablespoon of milk and half a cup of water. Cook it down into a nice consistency, incorporating the pan drippings. Add pepper and maybe a few drops of Worcestershire Sauce if you like. A few drops of Tabasco can perk it up too. Mostly it's the fat from the pork that makes the gravy taste good.

A really good cold weather meal.

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