Pork is a very traditional meat for our family and The Berghoff Restaurant, served in many ways. However, a roast is a cut of meat usually reserved for the home rather than the restaurant. (I can think of a couple exceptions that have been served at the restaurant: The Sauerbraten and the Pot Roast, both recipes in The Berghoff Family Cookbook.) In general, roasts are for home and family.
This year I want to serve something special for our Christmas holiday family dinner, and something different, not the usual beef or ham. I remember with great appetite family dinners that featured large roasts of pork. So I developed a recipe inspired by my memories and one that uses very traditional German ingredients: a white-wine marinated, mustard-crusted roast loin of pork with mushroom gravy.
When you read the recipe, don’t assume the finely chopped scallions are there just for garnish. They add a wonderful crunch and flavor. And do not spare the mustard when you coat the roast before cooking: slather in on thickly. Because we are a gluten-free family, the mushroom gravy is thickened with gluten-free flour. The pork is done when an instant-read thermometer registers 160°F. The temperature will continue to rise slightly during the required 10-minute rest period. And during those 10 minutes, it’s easy to make the gravy.
If you have any leftover pork, slice it thinly for sandwiches the following day and serve it, with mustard of course, on Berghoff Tastes-Like-Rye Bread (page 50, Cooking for Your Gluten-Free Teen.)
- For the Marinade:
- 1 (750ml bottle) Gewurztraminer or German dry Riesling wine
- 1 bunch scallions, white part only, trimmed, chopped
- 3 cloves minced garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- For the Roast:
- 1 (6-pound) boneless pork loin roast
- 1/2 cup, or as needed, brown German-style mustard, sweet Bavarian or spicy
- 1 bunch scallions, green parts only, trimmed, very thinly sliced, for garnish
- For the Mushroom Gravy:
- 1 tablespoon gluten-free flour, or as needed
- 3 tablespoons butter or nondairy alternative
- 3 minced garlic cloves
- 1 pound sliced white or brown mushrooms
- In a large nonreactive container or an extra large self-sealing plastic bag set in a container, place all the marinade ingredients and the loin of pork. Marinate, refrigerated, overnight.
- When ready to roast, preheat the oven to 375°F.
- Remove the meat from the marinade and pat very dry with paper toweling. Reserve the marinade.
- Coat the pork loin on all sides very thickly with the mustard. Place in a large roasting pan. Roast until a meat thermometer inserted in the center reads 160°F.
- While the pork is roasting, strain the marinade through a fine mesh sieve into a 2-quart saucepan. Bring to a boil over medium heat and reduce by half. Reserve.
- In a 10-inch nonstick sauté pan, over medium heat melt the butter. Add the minced garlic and sauté until translucent but not brown. Add the mushrooms and sauté until most of the liquid they release has evaporated. Remove the pan from the heat.
- When the pork is fully cooked, remove from the oven and transfer to a large platter.
- Sprinkle 1 tablespoon of gluten-free flour into the reserved mushrooms in the sauté pan. Stir to mix and cook, stirring over medium heat for 2 minutes. Remove the pan from the heat. Add the reduced reserved marinade all at once and stir well to mix.
- Return the pan to the heat and cook until the gravy thickens.
To serve: Add the gravy to the serving platter around the pork roast. Garnish with the thinly sliced scallion greens.
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