This is by far the most popular pork roast we serve at Square One. I suspect that people love it because it has so many interesting textures and flavors—toasted garlic, crunchy almonds, and an unctuous sherry cream sauce. We have broken down the cooking process into a series of simple steps so that you may prepare all of the components ahead of time and assemble the dish quickly at serving time.
For the crunchies, reduce the heat to 350°F. Spread the almonds in a single layer on a baking sheet and
For the sauce, heat the butter in a medium saucepan over low heat. Add the shallots and
To serve, cut the roast between the bones into chops or cut the long strip of loin meat off the bones, then cut into eighteen ½-inch-thick slices. Heat the sauce to simmering in 2 wide saucepans. Add the pork and the crunchies and simmer gently until warmed through, 1 to 2 minutes for slices or about 4 minutes for chops. Taste and adjust the seasonings. Place the pork on serving plates and spoon the sauce over top. Serve with sautéed spinach or green beans and little roasted or fried potatoes.
© 1998 Joyce Goldstein. All rights reserved.