Most of the times when I cook a pork roast I go for the traditional Bavarian “Krustenbraten”. This recipe has some similarties but it uses a liquid you would not normally associate with pork: dry vermouth.
For this low maintenance roast I just simply some potatoes and onions into the roast pan along with the meat to go with it.
Ingredients (serves 4)
- 1 kg pork loin, skin on
- 1 kg waxy potatoes
- 2 large onions
- 5 large garlic cloves
- 6 cloves
- 150 ml Noilly Prat
- 5 sprigs of fresh thyme
- Clarified butter or vegetable oil
- Preparation: 10 minutes
- Cooking: 90 minutes
- Large enough roast pan
- Meat thermometer
Preheat the oven to 180 degrees, preferrably with convection. Peel the potatoes and cut them into 3 cm chunks, chop the onions coarsely, cut 4 of the garlic cloves in halves and quarter the remaining one length-wise.
Season the meat with salt on all sides and pepper on all sides except the skin. Cut the pork skin with a sharp knife to indicate the slices of the final roast. The cut should go a bit into the fat layer but not into the meat.
Using a paring knife stab 5 small pockets into each side of the roast, right where the meat meets the fat. Fill them alternatingly with cloves and the garlic slivers.
Heat some vegetable oil or clarified butter in a large frying pan and brown the roast from all sides for a few minutes on high heat. Remove and deglaze with a splash of vermouth.
Place two thyme sprigs in the roat pan and put the meat on top. Arrange the potatoes, onions and garlic around or next to the meat, Sprinkle with salt, add the remainig thyme and pour both the deglazed liquid from the pan and half of the vermouth over the potatoes.
Stick the meat thermometer into the centre of the roast and place the pan in the oven. At about half time pour the rest of the vermout over the meat and the potatoes. Cook the roast until the internal temperature reads 60 degrees, then turn off the oven and wait until it has reached 68 degrees. This will give it the slightest hint of pink, and the meat will be tender and juicy.
I do love a nice sauce but with roasts like this I prefer just to have the gravy right from the pan.