Sunday In the Kitchen
Pork Rib Roast with Root Vegetables
Preheat oven to 325 degrees. Season pork on all sides to taste with the sage, thyme, mustard, sea salt and pepper. Heat your oil in a small roasting pan or skillet large enough to hold the pork and vegetables over medium-high heat. Brown on all sides. Place fat side up. Add the vegetables to the pan along the of the meat and sprinkle with a little of the seasonings used on the pork. Cover and roast for about 1 hour 45 mins to 2 hours or until fork tender. Remove the roast to a platter and keep warm. Place the vegetables under a hot broiler for about 10 min to brown. Remove and place in a bowl and cover to keep warm.
Meanwhile, make the sauce. In a small bowl, knead the arrowroot and butter together with your finers until well combined. Place the roasting pan with juices over medium-high heat. Add the wine and chicken stock or water. Bring to a boil, scrapin up the browned bits in the bottom of the pan. Whisk in the arrowroot-butter mixture and continue to cook, whisking constantly, until very smooth and slightly thick. Slice the pork and serve with the vegetables, drizzling some sauce over all.
Pork Rib Roast with Root Vegetables
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1 pork rib roast (about 4 lbs)
sage
thyme
dry ground mustard
sea salt
freshly ground black pepper
2 tbs lard, butter, coconut oil or tallow
2 medium onions, coarsely chopped
6 carrots, halved
8-10 small red new potatoes (w/skin)
2 turnips (quartered)
2-3 garlic cloves
1 tbs arrowroot
2 tbs butter
1 cup dry red wine
1/2 cup chicken stock or water
Preheat oven to 325 degrees. Season pork on all sides to taste with the sage, thyme, mustard, sea salt and pepper. Heat your oil in a small roasting pan or skillet large enough to hold the pork and vegetables over medium-high heat. Brown on all sides. Place fat side up. Add the vegetables to the pan along the of the meat and sprinkle with a little of the seasonings used on the pork. Cover and roast for about 1 hour 45 mins to 2 hours or until fork tender. Remove the roast to a platter and keep warm. Place the vegetables under a hot broiler for about 10 min to brown. Remove and place in a bowl and cover to keep warm.
Meanwhile, make the sauce. In a small bowl, knead the arrowroot and butter together with your finers until well combined. Place the roasting pan with juices over medium-high heat. Add the wine and chicken stock or water. Bring to a boil, scrapin up the browned bits in the bottom of the pan. Whisk in the arrowroot-butter mixture and continue to cook, whisking constantly, until very smooth and slightly thick. Slice the pork and serve with the vegetables, drizzling some sauce over all.