Name: EFK Schweinebraten
Yield: 8 servings
Ingredients: 4 lb boneless pork loin roast; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp German or Dijon mustard; 1 tsp dried marjoram; 1/2 tsp dried sage; 1/2 tsp dried thyme; 2 tbsp neutral oil or softened butter; 1 large yellow onion, cut in wedges; 2 carrots, cut in chunks; 2 celery stalks, cut in chunks; 3 garlic cloves, smashed; 2 cups low-sodium chicken or pork broth, divided; 1 cup dry white wine or additional broth; 2 tbsp all-purpose flour; 2 tbsp unsalted butter

Directions

1. Heat oven to 325°F. Pat pork dry. Season with salt and pepper, then rub with mustard, marjoram, sage, thyme and oil.
2. Scatter onion, carrots, celery and garlic in a roasting pan. Set pork on top and pour 1 cup broth and the wine around—not over—the roast.
3. Roast until the thickest part reaches 145°F, beginning to check around 75 minutes; a 4 lb loin commonly needs roughly 90–110 minutes depending on shape and oven. Add a little broth if the pan dries.
4. Transfer pork to a board, tent loosely and rest at least 10 minutes.
5. Strain pan liquid. Melt butter in a saucepan, whisk in flour and cook 2 minutes. Gradually whisk in pan liquid plus enough remaining broth to make about 2 cups gravy. Simmer until lightly thickened. Slice pork across the grain and serve with gravy.

Equipment

Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; roasting pan; BlueStar oven; saucepan; whisk; instant-read thermometer

Food safety & storage

Cook whole pork roast to at least 145°F and rest at least 3 minutes; this recipe rests 10 minutes before slicing. Refrigerate leftovers within 2 hours.

EFK Schweinebraten

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.