Back to Roast Pork with Pan Sauce All Reviews for Roast Pork with Pan Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 6 roast-pork-pan-sauce-med108291.jpg
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for pan 8 garlic cloves, peeled 3 tablespoons fresh rosemary leaves 2 tablespoons fennel seed Coarse salt and ground pepper 1 boneless pork shoulder (4 pounds), thin layer of fat left on 1/2 cup dry white wine, such as Sauvignon Blanc 1 tablespoon all-purpose flour 1 1/2 cups low-sodium chicken broth
Cook’s Notes For a party, put the roast in the oven in the afternoon so it’s ready as guests arrive. Make the pan sauce just before serving.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 6 roast-pork-pan-sauce-med108291.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 6
Recipe Summary
prep: 20 mins total: 3 hrs 30 mins
Servings: 6
prep: 20 mins
total: 3 hrs 30 mins
prep:
20 mins
total:
3 hrs 30 mins
Servings: 6
6
roast-pork-pan-sauce-med108291.jpg
roast-pork-pan-sauce-med108291.jpg
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for pan 8 garlic cloves, peeled 3 tablespoons fresh rosemary leaves 2 tablespoons fennel seed Coarse salt and ground pepper 1 boneless pork shoulder (4 pounds), thin layer of fat left on 1/2 cup dry white wine, such as Sauvignon Blanc 1 tablespoon all-purpose flour 1 1/2 cups low-sodium chicken broth
Directions
Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
With a paring knife, gently score the pork’s fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.
Cook’s Notes For a party, put the roast in the oven in the afternoon so it’s ready as guests arrive. Make the pan sauce just before serving.
Cook’s Notes
For a party, put the roast in the oven in the afternoon so it’s ready as guests arrive. Make the pan sauce just before serving.
Reviews (4)
Add Rating & Review 95 Ratings 5 star values: 21 4 star values: 36 3 star values: 24 2 star values: 10 1 star values: 4
Reviews (4)
Add Rating & Review 95 Ratings 5 star values: 21 4 star values: 36 3 star values: 24 2 star values: 10 1 star values: 4
Add Rating & Review
95 Ratings 5 star values: 21 4 star values: 36 3 star values: 24 2 star values: 10 1 star values: 4
95 Ratings 5 star values: 21 4 star values: 36 3 star values: 24 2 star values: 10 1 star values: 4
95 Ratings 5 star values: 21 4 star values: 36 3 star values: 24 2 star values: 10 1 star values: 4
5 star values: 21 4 star values: 36 3 star values: 24 2 star values: 10 1 star values: 4
Martha Stewart Member Rating: 4 stars 04/21/2019 I haven't made this yet - the recipe includes 1.5 cups of chicken stock, but then it doesn't say where to use it or now in the instructions. I'm pretty sure it goes in the sauce - just would like a little more help on when to add it. Martha Stewart Member Rating: 5 stars 11/10/2017 This is very similar to how my nonna and my mother slow roasted their bone-in pork shoulder roast--minus the fennel seed. So flavorful and tender. I'll have to try this gravy next time. Rosemary and garlic is just a match made in heaven for pork. Martha Stewart Member Rating: Unrated 02/07/2015 This recipe sounds amazing, however I really don't like rosemary and only tolerate fennel (sorry). What would you recommend I use instead? Martha Stewart Member Rating: Unrated 10/22/2012 Cooked roast pork without pan sauce and it was succulent, juicy and absolutely delicious. Next time I will reduce the amount of fennel seed as it was somewhat overpowering.Martha Stewart Member
Rating: 4 stars 04/21/2019
I haven’t made this yet - the recipe includes 1.5 cups of chicken stock, but then it doesn’t say where to use it or now in the instructions. I’m pretty sure it goes in the sauce - just would like a little more help on when to add it.
Rating: 4 stars
Rating: 5 stars 11/10/2017
This is very similar to how my nonna and my mother slow roasted their bone-in pork shoulder roast–minus the fennel seed. So flavorful and tender. I’ll have to try this gravy next time. Rosemary and garlic is just a match made in heaven for pork.
Rating: 5 stars
Rating: Unrated 02/07/2015
This recipe sounds amazing, however I really don’t like rosemary and only tolerate fennel (sorry). What would you recommend I use instead?
Rating: Unrated
Rating: Unrated 10/22/2012
Cooked roast pork without pan sauce and it was succulent, juicy and absolutely delicious. Next time I will reduce the amount of fennel seed as it was somewhat overpowering.
All Reviews for Roast Pork with Pan Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Pork with Pan Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
