CraigC
Guru
This is good comfort food. I'll serve a green vege, homemade sauerkraut or red cabbage with it.
Stock for German-Spiced Gravy
Ingredients
1 1/2 lbs pork knuckle bones
1 celery stalk, chopped
1 large carrot, peeled and chopped
1 turnip, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, peeled, chopped
1 bay leaf
1 tsp allspice berries
1 tsp black peppercorns
1 tsp caraway seed
3 whole cloves
1 tsp mustard seed
1 tsp sugar
1 Tbsp white wine vinegar
1/4 tsp grated lemon zest
4 cups water (or a bit more–enough water to cover all ingredients)
Directions
Preheat oven to 375F.
1) Place bones in a roasting pan and roast until well browned. Remove and add to a stock pot.
2) Add all remaining stock ingredients to pot. Cover with 4 cups water. Heat just to boiling; immediately reduce heat to very low and simmer for 2 to 3 hours, skimming as fat rises, until vegetables are very soft.
3) Remove bones and pour stock through fine strainer.
4) Skim as much remaining fat as possible. Reserve.
Pork Loin Roast
Ingredients
3 to 3 1/2 lb center cut boneless pork loin roast, with thin layer of fat on one side
2 to 3 tsp freshly ground sea salt, or, kosher salt
3 strips bacon
Directions
1) Rub salt into pork roast and wrap tightly with plastic wrap. Allow to rest in the refrigerator for 24 hours.
2) Preheat oven to 225F.
3) Pat roast dry.
4) Over low heat, render the fat from three strips of bacon in dutch oven or heavy roasting pan. Remove.
5) Brown all sides of the pork roast in the fat.
6) Preheat oven to 225F. Add 1/2 cup of the spiced broth to the dutch oven with browned roast and bacon fat.
7)Place dutch oven–uncovered– in oven and roast for 1 and 1/2 hours.
8)Turn oven off, leaving roast in oven for an additional 30 minutes.
9) Remove from oven.
NOTE: while pork is roasting, you will make the onions, gravy and noodles
Onions and Gravy
Ingredients
2 medium onions, peeled, halved and sliced thinly, top to bottom, into slivers
2 Tbsp butter
1/2 cup water
Directions
To make onions:
1) Melt 2 Tbsp of butter in saute pan over medium heat.
2) Add slivered onions and slowly saute, 3-4 minutes.
3) Add 1/2 cup water and continue cooking until onions are transparent, soft and golden–not browned.
4) Remove to a dish.
For gravy:
2 cup of the reserved stock
1 Tbsp butter
1 Tbsp four
Directions
To make gravy:
1) Melt 1 Tbsp butter in same saute pan used for onions.
2) Sprinkle with 1 Tbsp flour and whisk to brown a bit.
3) Slowly whisk in 2 cups of strained broth to make a nice gravy.
Egg Noodles
You can make homemade if you wish, but I buy them. You could also make spaetzle.
1 package very-broad egg noodles, cooked.
Prepare noodles according to package directions.
Toss noodles with onions and gravy.
Slice roast in 1/8-inch slices and serve along with noodles.
Stock for German-Spiced Gravy
Ingredients
1 1/2 lbs pork knuckle bones
1 celery stalk, chopped
1 large carrot, peeled and chopped
1 turnip, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, peeled, chopped
1 bay leaf
1 tsp allspice berries
1 tsp black peppercorns
1 tsp caraway seed
3 whole cloves
1 tsp mustard seed
1 tsp sugar
1 Tbsp white wine vinegar
1/4 tsp grated lemon zest
4 cups water (or a bit more–enough water to cover all ingredients)
Directions
Preheat oven to 375F.
1) Place bones in a roasting pan and roast until well browned. Remove and add to a stock pot.
2) Add all remaining stock ingredients to pot. Cover with 4 cups water. Heat just to boiling; immediately reduce heat to very low and simmer for 2 to 3 hours, skimming as fat rises, until vegetables are very soft.
3) Remove bones and pour stock through fine strainer.
4) Skim as much remaining fat as possible. Reserve.
Pork Loin Roast
Ingredients
3 to 3 1/2 lb center cut boneless pork loin roast, with thin layer of fat on one side
2 to 3 tsp freshly ground sea salt, or, kosher salt
3 strips bacon
Directions
1) Rub salt into pork roast and wrap tightly with plastic wrap. Allow to rest in the refrigerator for 24 hours.
2) Preheat oven to 225F.
3) Pat roast dry.
4) Over low heat, render the fat from three strips of bacon in dutch oven or heavy roasting pan. Remove.
5) Brown all sides of the pork roast in the fat.
6) Preheat oven to 225F. Add 1/2 cup of the spiced broth to the dutch oven with browned roast and bacon fat.
7)Place dutch oven–uncovered– in oven and roast for 1 and 1/2 hours.
8)Turn oven off, leaving roast in oven for an additional 30 minutes.
9) Remove from oven.
NOTE: while pork is roasting, you will make the onions, gravy and noodles
Onions and Gravy
Ingredients
2 medium onions, peeled, halved and sliced thinly, top to bottom, into slivers
2 Tbsp butter
1/2 cup water
Directions
To make onions:
1) Melt 2 Tbsp of butter in saute pan over medium heat.
2) Add slivered onions and slowly saute, 3-4 minutes.
3) Add 1/2 cup water and continue cooking until onions are transparent, soft and golden–not browned.
4) Remove to a dish.
For gravy:
2 cup of the reserved stock
1 Tbsp butter
1 Tbsp four
Directions
To make gravy:
1) Melt 1 Tbsp butter in same saute pan used for onions.
2) Sprinkle with 1 Tbsp flour and whisk to brown a bit.
3) Slowly whisk in 2 cups of strained broth to make a nice gravy.
Egg Noodles
You can make homemade if you wish, but I buy them. You could also make spaetzle.
1 package very-broad egg noodles, cooked.
Prepare noodles according to package directions.
Toss noodles with onions and gravy.
Slice roast in 1/8-inch slices and serve along with noodles.
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