Sherried Roast Pork Recipe
(serves 4 )

3 1/2 lbs/ 1.6 kg
2
1 tbsp/ 15 ml
2
2
1/2 tsp/ 2 ml
1/2 tsp/ 2 ml
1/2 cup/ 125 ml
1 1/2 cups/ 375 ml
1 tbsp/ 15 ml
3 tbsp/ 45 ml
 

boneless pork roast, tied
garlic cloves, peeled and cut in slivers
olive oil
large onions, cut in 6
whole garlic cloves, peeled
rosemary
thyme
sherry
chicken stock, heated
cornstarch
cold water
salt and pepper

Method:

1. Preheat oven to 350 ^oF (180 ^oC).

2. Make slits in meat and insert garlic slivers. Heat oil in ovenproof casserole over high heat. Add roast and sear on all sides.

3. Add onions, garlic and seasonings. Place in oven, uncovered, and cook 1 hour and 15 minutes.

4. Remove cooked roast from casserole, cover with aluminum foil and let stand 10 minutes.

5. Place casserole on stove over high heat; cook 2 minutes. Add sherry and cook 2 minutes. Incorporate chicken stock and continue cooking 3 minutes.

6. Dissolve cornstarch in cold water. pour into sauce and bring to boil. Do not strain sauce.

7. Slice roast and serve with sauce. Accompany with potatoes.

1 SERVING:     822 CALORIES     6g CARBOHYDRATE     84g PROTEIN     49g FAT     1.0g FIBER

 

Recipes by Country  Soups & Starters Salads BBQ & Roasts  Italian food Indian food  Fish & Seafood Poultry & Game Meat  Chinese food Vietnamese food  Snacks & Sandwiches Casseroles & Stews Rice & Pasta  Japanese food Thai food  Sauces, Stocks & Stuffing Cajun & Creole Drinks Desserts      Jams, Pickles, Preserves Breads, Biscuits & Cakes Vegetables      Drinks Vegetarian food