Herb Crust Pork Loin with Onion Gravy

Name: Herb Crust Pork Loin with Onion Gravy
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: 1 teaspoon dried thyme; Salt and freshly ground black pepper; 2½ teaspoons cornstarch; 1 teaspoon dry ground mustard; ½ teaspoon red pepper flakes; 1 teaspoon finely chopped garlic; 1 teaspoon dried sage; ½ cup (61 g) flour; ½ cup (118 ml) stock or water (or more if needed during roasting); ¾ teaspoon freshly ground black pepper; 2 tablespoons (30 g) butter; 2 cups (475 ml) stock or water; 1½ teaspoons salt; ¼ cup (60 ml) sherry; ½ teaspoon sugar; 1 center cut loin of pork, on the bone, weighing about 4 pounds (1800 g); 2 cups (475 ml) sliced onion

Preparation info

Yields
6 to 8
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

A paste was often employed by English cooks who mastered fine roasting of large cuts and joints of meat. Southern cooks inherited the method and, typically, provided a more piquant seasoning.

Ingredients

1 center cut loin of pork, on the bone, weighing about 4 pounds (1800 g)

Americas
United States
Main course

Method

Two hours (or more) before cooking, remove the roast from the refrigerator. Trim away excess fat, leaving a ⅛ inch (⅓ cm) covering over the main part of the meat. Dice—very finely—enough of the fat