ROAST PORK WITH PAN-GLAZED VEGETABLES AND RED WINE SAUCE

ROAST PORK WITH PAN-GLAZED VEGETABLES AND RED WINE SAUCE image

Yield 6 people

Number Of Ingredients 29

Ingredients

1 center-cut pork roast, boned and nicely trimmed (3.5 pounds)
Freshly ground black pepper
Coarse salt
Sprigs fresh rosemary (1.5 teaspoons dried)
Abt 12 Tablespoons(1.5 sticks) butter
8 - 10 large cloves garlic, unpeeled
Fruit Garnishes
12-16 whole chestnuts, peeled and cooked (or tinned)
2 Tablespoons strong meat stock
3 firm slightly underripe pears
1/2 lemon
pinch of sugar
6 - 8 large pitted prunes
Red wine
1/2 orang, sliced
Vegetable Garnishes
1 large knob celery root, cut into sticks, about .5 X 2.5 inches
1 pound Brussels sprouts
3 to 4 carrots, cut into 3-inch pieces and in half lengthwise, if large
2 large baking potatoes (8 ounces each), cut into small wedges and soaked in cold water until ready to cook
2 turnips (about 5 ounces each) cut into sticks
Sauce
2 Tablespoons butter
1 large shallot, chopped
1/4 cup cognac or brandy
1 cup dry red wine
Abt 1 cup strong meat stock
1 Tablespoon red or black currant jelly
1 Tablespoon chopped parsley

Steps:

Sprinkle inside of boned pork with freshly ground pepper and salt. Reserve a few sprigs of rosemary for the pan; chop leaves from rest and strew in a line across meat. Roll the roast together and tie it securely with string. Rub a roasting pan with about 2 T softened butter; sprinkle pan with salt and pepper. Make a bed of garlic in center of pan and arrange meat, seam side down, on top. Set aside. Except for Brussels sprouts, prepare all fruit and vegetable garnishes. (Get ready to add to roasting pan.) Sauté chestnuts in 2 T butter and moisten with 2 T stock. Cook until glazed. Peel pears, wipe with ½ lemon and cut into ⅓ inch thick slices. Sauté in 2 T butter with a pinch of sugar and ½ C water. Cook until water evaporates and pears are glazed. Marinate prunes in enough red wine to cover along with orange slices (≥2 hours). Drain and gently heat in 1.5 T butter. Sauté onions in 2 T butter with ⅓ t sugar until nicely glazed. Blanch celery root for 5 min, drain and rinse in cold water. Trim Brussels sprouts and put to soak in cold salted water. Preheat oven to 350. Roast pork for 15 min. Turn, baste and roast 15 min more. Lower to 325; turn and baste again. Roast 30 min, turning and basting every 15 min. When pork has cooked 1 hr., add carrots, reserved rosemary sprigs and more butter. Baste and roast 15 min, then raise to 350 and add the potatoes. Turn in pan juices until coated. Place meat fat side up; baste and continue to cook. When potatoes have cooked 15 min, add turnips and onions. Baste again and roast 15 min. When pork has only 15 min left, add celery root and turn all vegetables in pan juices. When pork is done, place on a carving board and cover with heavy-duty aluminum foil. Transfer all vegetables but garlic to a smaller roasting pan. Return to oven. Raise to 400 while making sauce. See introduction for remainder of recipe.