| |
Meats | |
| 1/2 cup ras al hanout or Moroccan spice blend 3 tablespoons kosher salt 2 teaspoons dark brown sugar One 6-bone bone-in pork loin roast, frenched, chine bone removed 1 cup dried apricots 1 cup sake 1 cup chicken stock 6 cloves garlic, peeled 6 sprigs fresh cilantro 1 lemon, thinly sliced into wheels and seeds removed 1 carrot, peeled and cut into large dice 1 large onion, quartered 1 turnip, peeled and cut into large dice (you can use any root vegetables in here) 1 tablespoon unsalted butter | |
| Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator. Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven. Preheat the oven to 425 degrees F. Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving. Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork. | |
Unrated | |
Sort