Pork Roast With Rosemary Sherry Au Jus
An au jus is a thin sauce made from the cooking juices of a piece of meat. It can anything from beef, chicken or in the case of this recipe pork. While this pork roast is delicious as a main course I like it even more for making sandwiches with the left overs. Thin slices piled up on a crusty piece of bread and drizzled with hot au jus - well, it's just divine.
- 2 tbsp. rosemary
- 1 tbsp. cornstarch
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 1/2 cup and 1/4 cup water
- 1 1/2 cup sherry
- 1, 5lb. pork loin roast, boneless
- 1 large roasting pan with lid
Heat the olive oil in a roasting pan. Add the meat and brown on all sides.
Add the water, sherry, rosemary, salt and pepper.
Cover the roasting pan with a lid and place in a preheated 300 degree F oven. Bake the pork loin roast for 4 to 5 hours.
When done, place the pork on a platter and cover with foil to keep warm.
Skim the fat off the cooking juices.
Dissolve the cornstarch in the water and stir into the cooking juice in the roasting pan.
Bring the juice to a boil; scrapping the brown bits off the bottom of the roasting pan. Boil for one minute.
You can either drizzle the au jus over the roast or serve on the side. Just be sure to save some of sandwiches!
Time to prepare: 6 hours, 20 minutes.