Name: Roasted Pork Loin with Gooseberry Sauce
Yield: 6 servings or more
Cuisine: American
Ingredients: 1 bay leaf, crumbled; 1 tablespoon coarse kosher salt; ½ teaspoon peppercorns; 3 pounds boneless pork loin, bones reserved (about 4 pounds total weight); 1 pint green gooseberries, rinsed, topped, and tailed; About 2 tablespoons brown sugar; Watercress for serving; 2 tablespoons peanut or corn oil; ½ teaspoon allspice berries (whole allspice); ¼ teaspoon fennel seeds; 1 small garlic clove, minced; 1 tablespoon brown sugar; Salt and pepper to taste

Preparation info

6
servings or more

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

I particularly like the acid bite of green gooseberries with rich pork; but this unusual sauce can be assembled with the degreased juices of any freshly roasted meat or poultry. The sauce will be a surprise to most; the combination of pan juices and berries produce a creamy-textured purée that feels and tastes as though fat and thickening have been added, but has none of the heaviness of either.

When you choose your pork loin, look for a long, narrow roast which will cook more rapid