Slow Roasted Pork Loin, Potatoes, Carrots & Shallots, the update

We have ‘pork fairs’ here often. I usually buy whole pork loins, then slice them into nice, thick ‘chops’. Normally, one end of the loin is really not suitable for the chops and that gets used in stir-fries or risotto.

The last time I did all this I decided a nice pot roast would be good, it still being winter and all…..

Further thought, and looking at my recipes, made me realize that whenever I cook a pork roast I braise it.

After reading about roasting meats in my new Science of Cooking cook book I decided on a low heat, slow roast.

And it was good…..

Slow Roasted Pork Loin, Potatoes, Carrots & Shallots

Total time: 3 hours, 30 minutes

Ingredients:

  • 1 pork loin roast, 32oz (960gr)
  • 2 tbs Dijon-style mustard
  • 1 tbs crumbled sage
  • 1 tsp paprika
  • 1/2 tsp rosemary
  • 1/2 tsp cumin
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) white wine
  • 1/2 cup (4oz, 120ml) water
  • 2 medium potatoes, cut into wedges
  • 3 carrots, cut into sticks
  • 6 shallots
  • 1 tbs olive oil
  • 1 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

Slow Roasted Pork Loin

Instructions:

  • Mix mustard, herbs, spices and 1 tbs olive oil. Spread over pork.
  • Put pork in a shallow roasting pan and roast, 300F (150F) oven.
  • After 2 hours, pour the 1/2 cup of wine over the top. Continue roasting.
  • After another 45 minutes, remove roast and remove the roast from the pan. Pour 1/2 cup water into the pan (the wine should have mostly evaporated). Stir, getting all the browned bits off the bottom. Pour the juices into a small saucepan and set aside.
  • Put the roast back in the pan.
  • Combine the potatoes, carrots, shallots and olive oil.
  • Arrange vegetables around the roast and return it all to the oven.
  • Roast for another 30 minutes
  • Remove roast, put on a platter and tent with foil.
  • Return vegetables to oven and turn the heat up to 400F (200C) to finish roasting, 15 minutes longer.
  • Bring the pan sauce to a boil. Add the cornstarch mixture and stir util thickened.
  • To serve:
  • Slice pork and arrange on platter. Add vegetables and serve span sauce on the side

Print Recipe

There was a bit of a glitch in the work last week.

We have hot water radiators upstairs.

Mon mari did the installation, of course, and used rubber piping – because that’s what was available.

The pipes are skinny little things.

What are the odds that he could drop a screwdriver and have said screwdriver pierce a water pipe?

Work on the ceiling had to stop while he fixed the plumbing so that he could have heat to work on the ceiling.

Got that?

That’s the pretty new copper pipe on the right, with the still functioning, rubber blue pipe on the left. It was the red rubber pipe he poked a hole in.
pipe

Naturally, when he went to get the rubber hoses to do the repair the store didn’t have what he needed.

He ended up buying copper pipe at one store and the fittings at another store.

Fortunately, the copper and rubber fit together and heat has been restored.

pipe2

And if my explanation of all this doesn’t make sense to those of you who know…..

I’m not a plumber; I’m a story teller.

Back to the ceiling….

This is all that’s left to finish.

ceiling

Well, except for the trim.

He figures that will take another week.

Then he gets to do the floor – and cover up the rest of the rubber hose so we don’t have another accident.

7 thoughts on “Slow Roasted Pork Loin, Potatoes, Carrots & Shallots, the update”

  1. Katie – an interesting way to cook pork loin roast! I have always cooked it the same way I would cook a beef roast – 325 degrees, until pork is 145 degree inner temp…works great every time! The finishing work looks fabulous…there is always some sort of snafu in renos right?

  2. I will use the mix to rub into the pork neck roast sitting in the fridge for tonight but it will have to roasted at the temperature I normally use to fit in with the current “load shedding” schedule. We have a 50/50 chance of being cut off this week.
    When we are in France I always stock up on “pork chops” à la Katie – thanks for the tip.
    We have had our moments with plumbing during our renovations – the French way of doing it is different!

  3. Wow, rubber hose? That’s a new one! Here. We use plastic or copper, I think. We have an electric mat under the bathroom tile to warm the floor. It’s on a timer, so it only warms for the early pending when we go in there barefooted. Amazing the innovations our contractor came up with!

  4. Roast looks delicious! Unfortunately, the one I bought this week will have to go in the crockpot. I did cut four nice chops from it first and once done and dinner has been eaten, I’ll slice some for sandwiches and shred the rest for pulled pork. It’s a great way to get a lot of meals for just the two of us.

    The ceiling is looking great! Can’t wait to see it finished.

  5. Ina, I usually use a meat thermometer and take it out when done…. this time I just let it cook and it was more tender than usual.

    Gil, I hope you liked it…. and glad you like my pork chop trick LOL It’s the only way I can get them thick enough for us.

    Zoomie, I dream of in-floor heating – instead of throwing a log on the fire. Yes, rubber is all the rage here – copper being very expensive.

    nightsmusic, I usually get about 12 meals out of a whole pork loin here, 5 – 6 ponds. It’s a great way to buy it.

    Betty, thanks…. rubber pipes are repaired.

    Gil – Yay!!!

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