Thyme Infused Roast Pork with Pan Gravy
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Ingredients
For 5 Person(s)
Recipe
- 2 pound(s) Pork Loin
- 1 large onion, chopped
- 3 stalk(s) escallion, chopped
- 3 tablespoon(s) garlic, chopped
- 1 teaspoon(s) pimento, crushed
- 3 sprig(s) thyme, chopped
- 2 cup(s) water
- 6 tablespoon(s) Grace Vegetable Oil
- 1 teaspoon(s) scotch bonnet pepper, blended
- 1/2 teaspoon(s) black pepper
- 1/2 teaspoon(s) salt
- 1 tablespoon(s) soy sauce
- 2 tablespoon(s) Margarine
- 1 teaspoon(s) cornstarch
Thyme Infused Roast Pork with Pan Gravy Directions
- Combine 1/3 of the chopped onion, escallion, garlic, pimento and thyme in a blender. Add 1/2 cup water, 1/4 cup Grace Vegetable Oil, cover and blend for about 30 seconds.
- Place the pork loin in a large bowl; add the blended seasoning along with the scotch bonnet pepper, black pepper, salt and soy sauce. Rub seasonings into the meat; cover and allow to marinate for about 1 hour.
- Heat a skillet over medium heat. Add 2 tablespoons Grace Vegetable Oil and the Grace Hello Margarine and stir until the margarine melts.
- Add the marinated pork loin and sear, turning the meat every 10 minutes until a light brown colour develops.
- Arrange 1/3 of the remaining seasoning in a roasting pan and add 1 cup water. Transfer the seared pork loin from the skillet to the roasting pan and place in a pre-heated oven 180°C (350°F). Roast for about 40 minutes turning frequently until done. Remove from the oven and allow to cool for 20 minutes.
- Heat the skillet; add the remaining seasoning and saute for about 1 minute. Add the dripping from the roasting pan and bring to a simmer.
- Dissolve cornstarch with 1/4 cup water and add to the simmering mixture, stirring constantly until the mixture thickens.
To Serve: Spoon sauce on the base of a serving plate. Slice the pork loin against the grain of the meat and arrange overlapping slices over the sauce. Serve with Rice and Peas and a cooked vegetable salad.
To Sear: To brown meat on both sides to seal in the juices and to develop colour.
