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Roast Pork Loin with Cream Gravy

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Recipe

 

Yield

25 servings

Prep

45 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
17 pounds pork loin roast
with bone
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon sage
rubbed
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1 cup onions
chopped
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½ cup carrots
chopped
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½ cup celery
chopped
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1 quart white stock
*
1 quart milk
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5 ounces all-purpose flour
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1 cup heavy whipping cream
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¼ teaspoon salt
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¼ teaspoon white pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
7.7 kg pork loin roast
with bone
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2.5 ml salt
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2.5 ml black pepper
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5 ml sage
rubbed
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237 ml onions
chopped
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118 ml carrots
chopped
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118 ml celery
chopped
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0.9 l white stock
*
0.9 l milk
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144.5 ml/g all-purpose flour
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237 ml heavy whipping cream
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1.3 ml salt
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1.3 ml white pepper
freshly ground
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Directions

Remove chine bones with a meat saw so loins may be separated into chops when cooked Rub the loins with salt, pepper, and sage. Place chine bones into the bottom of a roasting pan. Place loins, fat side up, on top of the bones. Insert a meat thermometer into he thickest part of the muscle. Roast at 325 degrees for 60 minutes Place mirepoix into the bottom of the pan and baste with fat. Roast 325 degrees for 60 to 90 minutes, to an internal temperature of 160 degrees. Remove roast from pan, keep warm. Remove chine bones and reserve for stock or soup. Set roasting pan over a moderate flame. Cook until mirepoix is browned and moisture has evaporated. Drain off and reserve fat. Deglaze pan with stock. Combine contents with milk in a saucepan, and skim well. Heat 5 ounces of the reserved fat in a skillet. Add the flour, heat and whisk to make a honey-colored roux Whisk the roux into the saucepan. Heat and stir until thickened and slightly reduced. Strain through a chinois. Finish gravy with heavy cream, adjust the seasonings. Cut between the ribs into chops. Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 78952% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 263mg 88%
Sodium 289mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 166g
Vitamin A 14% Vitamin C 6%
Calcium 14% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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