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Pan-pacific pork roast
Servings
8
Ingredients
20 ml (4 tsp.) coarse salt
15 ml (1 tbsp.) five-spice powder
10 ml (2 tsp.) freshly ground black pepper
1 kg (2 1/2-pound) duBreton pork roast loin center cut (boneless)
500 ml (2 cups) chicken stock
30 ml (2 tbsp.) grated orange zest
30 ml (2 tbsp.) dry white wine
5 ml (1 tsp.) ground cumin
30 ml (2 tbsp.) unsalted butter
30 ml (2 tbsp.) chopped fresh cilantro
15 ml (1 tbsp.) five-spice powder
10 ml (2 tsp.) freshly ground black pepper
1 kg (2 1/2-pound) duBreton pork roast loin center cut (boneless)
500 ml (2 cups) chicken stock
30 ml (2 tbsp.) grated orange zest
30 ml (2 tbsp.) dry white wine
5 ml (1 tsp.) ground cumin
30 ml (2 tbsp.) unsalted butter
30 ml (2 tbsp.) chopped fresh cilantro
- Mix salt, five-spice and 8 ml (1 1/2 tsp.) of the pepper.
- Rub over pork loin, cover and refrigerate 8 hours.
- Heat oven to 230°C (450°F).
- Place pork in shallow roasting pan.
- Roast for 10 minutes; reduce oven heat to 180°C (350°F).
- Roast pork until internal temperature, measured with a meat thermometer, is 70°C (150°F)., about 40 to 45 minutes.
- Remove pork to a carving board; tent with foil to keep warm.
- Meanwhile, add stock to roasting pan and stir over high heat to reduce to 250 ml (1 cup); add any juices from pork roast to pan.
- Stir in zest, wine, cumin and remaining pepper.
- Remove from heat; whisk in butter a bit at a time.
- Stir cilantro into sauce; slice pork and pass sauce.
Nutrient analysis per serving: 235 calories, 27.9 g protein, 1.6 g carbohydrates, 12.2 g total fat, 5.2 g saturated fat, 87 mg cholesterol, 1198 mg sodium, 48% calories from fat, 3% calories from carbohydrates
