Cook this: Pork Roast with Thyme Onion Gravy
Jared Finkel|Calkins Media
Shereen Pavlides鈥� Pork Roast with Thyme Onion Gravy.
Shereen Pavlides prepares Pork Roast with Thyme Onion Gravy.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Pork Roast with Thyme Onion Gravy.
Pork Roast with
Thyme Onion Gravy
Serves: 6-8
2 1/4 鈥� 2 1/2 pound boneless pork loin roast 鈥� tied
kosher salt / fresh finely ground black pepper
2 tablespoons canola oil
2 tablespoons room temperature unsalted butter
2 tablespoons all purpose flour
1 large Spanish onion 鈥� sliced ( 1 1/2 cups)
2 tablespoons fresh thyme leaves + extra sprigs for garnish
1/4 cup brandy or cognac
1 1/2 cups chicken stock
Heat oven to 400 degrees F.
Season the pork roast all over with 3 teaspoons salt and 24 turns on the pepper mill.
Heat a 12-inch oven-safe fry pan over medium heat. Add the oil.
When the oil is heated and shimmers, add the pork roast and sear until golden brown, 2 minutes, on four sides. 8 minutes total time.
Roast in the oven until cooked to medium, 15 鈥� 20 minutes.
Meanwhile: Using a fork, knead the butter and flour in a small bowl until it forms a creamy paste. Set aside.
Remove the pork roast to rest on a plate, 8 minutes. De-grease the pan (if needed), leaving only 2 tablespoons oil in the pan. Place the pan over medium heat. Add onions, thyme leaves and season with a pinch of salt and 4 turns on the pepper mill. Saute until the onions are tender crisp, about 3 minutes. Reduce the heat to low and continue sauteing the onions until caramelized, about 4 minutes.
Increase the heat to medium. De-glaze with cognac or brandy (be careful of flare-up) until reduced by half, about 20 seconds. Add the chicken stock and continue to cook until reduced by half, 2 鈥� 3 minutes. Remove from the heat. Whisk in the buerre mani茅 (butter and flour paste) until smooth and velvety. Season to taste.
Slice the pork roast. Spoon the thyme onion gravy over a medium platter, arrange the sliced pork on top. Garnish with thyme sprigs.