 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
From Armstrong , British Columbia, Pauline Curtis shares the recipe for this moist and tender herb-rubbed roast. Flavored with grapefruit, the gravy is surprisingly light and tangya lovely complement to the meat. Ingredients:
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons ground mustard |
1-1/2 teaspoons dried marjoram |
1 teaspoon salt |
1 bone-in pork loin roast (5 pounds) |
1/2 cup unsweetened grapefruit juice |
2 tablespoons brown sugar |
1 tablespoon grated grapefruit peel |
1/8 teaspoon ground mace |
gravy (not shown): |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
dash pepper |
1 medium grapefruit, peeled, sectioned and chopped |
Directions:
1. Combine garlic powder, mustard, marjoram and salt; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. Remove from the oven; drain. Combine grapefruit juice, brown sugar, grapefruit peel and mace; pour half over roast. Bake 30 minutes longer or until a meat thermometer reads 160°, basting occasionally with remaining juice mixture. Remove roast to a serving platter and keep warm.
2. Stir drippings in pan to loosen brown bits; pour into a measuring cup. Skim off fat; reserve 2 tablespoons drippings. Add enough cold water to remaining drippings to measure 2 cups; set aside. Place flour in a saucepan; stir in reserved drippings until blended. Gradually stir in reserved liquid until smooth. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add grapefruit. Serve with the roast. Yield: 12 servings.
|
|