Chef Paul Prudhomme’s Pork Roast with Dill Sauce
Makes 6 servings
The little bit of dill in this roast adds just a hint of the distinctive flavor but doesn’t overpower the other seasonings. If you can’t find Anaheim and Ancho chile peppers where you shop, you can substitute others of similar heat.
2 tablespoons Chef Paul Prudhomme’s Pork and Veal Magic®
2 teaspoons Chef Paul Prduhomme’s Ground Dried Anaheim Chile Peppers®
2 teaspoons Chef Paul Prudhomme’s Ground Dried Ancho Chile Peppers®
1 teapsoon dried thyme leaves
1/2 teaspoon dried dill weed
4 tablespoons unsalted butter, in all
1 cup chopped onions
1 cup chopped celery
1 tablespoon, plus 1 teaspoon grated fresh ginger, in all
1 (5 1/2 pound) boneless pork loin, from the sirloin end
3 branches fresh dill, in all
1/4 cup all purpose flour
1/2 teaspoon minced fresh garlic
1/4 cup minced fresh dill
3 cups beef stock, in all
1 1/2 cups heavy cream, in all
Combine the first five ingredients in a small bowl to make the seasoning
Melt 2 tablespoons of the butter in an 8-inch skillet over high heat. When
it sizzles, add the onions, celery, 2 teaspoons of the seasoning mix, and 1
teaspoon of the ginger. Cook, stirring once or twice, until the vegetables
are browned, about 6 to 7 minutes. Remove from the heat and let cool.
Preheat the oven to 350 degrees.
With a small, sharp knife, make slits about 1 inch apart in the top of the
roast, taking care not to cut all the way through. Stuff the holes with
sprigs of fresh dill pulled from 2 of the branches (reserve 1 large sprig
for garnish). Sprinkle 1 tablespoon plus 1 teaspoon of the seasoning mix
evenly over the meat and rub it in well. Spread the vegetable mixture over
the top and sides of the roast. Place the meat in a roasting pan and roast
until it is fork tender and juicy, about 2 1/4 hours.
Pour off the drippings from the pan and cover the roast to keep it warm.
Skim off 1/3 cup of fat from the drippings and combine it with the remaining
2 tablespoons butter in a 10-inch skillet over high heat. When the butter
melts, whisk in the flour. Add the garlic and 2 teaspoons of the ginger and
cook, whisking constantly, for 2 minutes. Add the minced fresh dill and 1
1/2 cups of the stock and cook, whisking, for 2 minutes. Add 1 cup of the
cream and cook, whisking, for 5 minutes. Add the remaining seasoning mix
and cook, whisking, for 2 minutes. Add the remaining cream, ginger, and
stock, and cook for 5 minutes, whisking constantly. Remove from the heat.
To serve, slice the roast, drizzle the sauce over it, and garnish with the
reserved sprig of fresh dill.