Pork Roast with Caroline Gravy

(from castro15’s recipe box)

Serve with Marinated Greek-Style Pasta

Categories: Pork

Ingredients

  • 4 medium leeks
  • 5 to 6 lb. bone-in pork should roast (Boston butt)
  • Kitchen string
  • 2 tsp salt
  • 2 tsp pepper
  • 3 thick bacon slices, chopped
  • 1 tbsp. vegetable oil
  • 10 garlic cloves, halved
  • 3 medium onions, halved and sliced
  • 2 1/2 cups chicken broth
  • 1/2 cup dry white wine
  • 10 fresh thyme sprigs
  • 4 bay leaves
  • 1 tbsp. butter
  • Fresh thyme sprigs

Directions

  1. Preheat oven to 350. Remove and discard root ends and dark green tops of leek. Thinly slice leeks; rinse well and drain.

  2. Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

  3. Cook bacon in hot oil in an ovenproof Dutch oven over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15-17 minutes or until mixture is golden brown; transfer to a bowl.

  4. Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

  5. Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with foil.

  6. Bake at 350 for 3 to 3 1/2 hours. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

  7. Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids. Let stand 5 minutes; skim fat from surface of pan juices.

  8. Bring to a boil over medium-high heat, and cook 20-25 minutes or until liquid is reduce to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork and thyme sprigs.

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