Friday, April 8, 2011

Roast Pork with Sauces


Place the roast on a rack in a shallow baking dish.  Rub with sea salt, sprinkle with herbs, if desired.  Bake at 325 until the internal temperature reaches 160 on a meat thermometer

Current Sauce (for roast)

2 cups currents
2 cups red wine
1 tbs sugar
1/8 tsp ground cloves
2/3 cup broth
Soak the currents in wine for 3 hours;  Combine all ingredients in a porcelain pot  and simmer for 10 minutes. Continue simmering to reduce sauce, if a thicker consistency is desired.  Serve warm over meat.

Mustard Sauce
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 tablespoon ground mustard
1/3 cup water
1/3 cup vinegar
1/4 cup sugar
1/3 cup mayonnaise
In a saucepan, melt butter. Stir in flour and mustard until smooth. Add water, vinegar and sugar; mix well. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; add mayonnaise and mix well.

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