Nicholas Mosher
Sous Chef
I would also cut it into roasts that allow 2" per person (8" for a family of four).
For this recipe, start the day before (or morning of) and make a simple pork stock. Toss 4-6 pounds of pork bones (available from any decent butcher for next to nothing) with a few tablespoons of oil and a sprinkle of salt, and roast in a 450ºF oven (turning often) until they are deep golden brown. Put the bones into a pot and add a few cups of water to the pan to scrape up any golden bits - then pour into the pot with the bones. Add just enough water to cover (around 8 cups - 2 quarts). Add half an onion to the pot, and simmer for 8 hours (this takes almost zero attention). Strain, separate the fat/stock (reserving both), and reduce the stock by half to 4-cups. The stock takes much longer than the roast itself, but will make for the tastiest sauce, and most wonderful crust due to browning in pork fat.
(For an 8" Roast)
Preheat your oven to 350ºF, and let the roast warm on the counter for about an hour. Slice a couple large (3 normal) yellow or spanish onions thinly and reserve. Pat down the roast with paper towels to dry the exterior, and season it all over with kosher salt and freshly ground pepper.
Add 1/4-C of the rendered pork fat (from the stock process) to a pan, and get it hot enough so that you get faint wisps of smoke and a strong pork aroma. Add the roast and brown it all over, then remove the roast to a plate. Reduce the heat to medium-high, add the onions to the pan, sprinkle with kosher salt, and mix them around to bring up the brown bits and oils from the pan (add a bit more fat if needed). Cook them until they have wilted and become slightly translucent. Nestle the roast back into the center of the pan (pouring any oils/juices as well from the plate), and pop it into the oven. Roast until the center reaches 142-145ºF (use a good instant-read thermometer... this is the most important part!).
Once it reaches temperature, pull the pan from the oven and remove the roast to a plate away from the oven to rest. Put the pan with the golden-brown onions over medium heat, and add 1/2-C of Hard Cider, Riesling, or good Ale to deglaze it - simmer until it almost completely evaporates. Add 2-C of the reduced stock to the pan along with a couple tablespoons of Dijon mustard. Bring to a simmer and whisk it until the mustard has incorporated and the sauce looks to have thickened a bit. Pour everything in a blender (or use a bowl and immersion blender), and blend until it's smooth (the onions will thicken it). Add more of the reduced stock to adjust the consistency, along with some S&P to taste.
Then slice the roast into thick medallions (there should be a barely-noticeable blush of pink), and serve with the sauce and sides (I like roasted brussels sprouts and mashed potatoes!).
For this recipe, start the day before (or morning of) and make a simple pork stock. Toss 4-6 pounds of pork bones (available from any decent butcher for next to nothing) with a few tablespoons of oil and a sprinkle of salt, and roast in a 450ºF oven (turning often) until they are deep golden brown. Put the bones into a pot and add a few cups of water to the pan to scrape up any golden bits - then pour into the pot with the bones. Add just enough water to cover (around 8 cups - 2 quarts). Add half an onion to the pot, and simmer for 8 hours (this takes almost zero attention). Strain, separate the fat/stock (reserving both), and reduce the stock by half to 4-cups. The stock takes much longer than the roast itself, but will make for the tastiest sauce, and most wonderful crust due to browning in pork fat.
(For an 8" Roast)
Preheat your oven to 350ºF, and let the roast warm on the counter for about an hour. Slice a couple large (3 normal) yellow or spanish onions thinly and reserve. Pat down the roast with paper towels to dry the exterior, and season it all over with kosher salt and freshly ground pepper.
Add 1/4-C of the rendered pork fat (from the stock process) to a pan, and get it hot enough so that you get faint wisps of smoke and a strong pork aroma. Add the roast and brown it all over, then remove the roast to a plate. Reduce the heat to medium-high, add the onions to the pan, sprinkle with kosher salt, and mix them around to bring up the brown bits and oils from the pan (add a bit more fat if needed). Cook them until they have wilted and become slightly translucent. Nestle the roast back into the center of the pan (pouring any oils/juices as well from the plate), and pop it into the oven. Roast until the center reaches 142-145ºF (use a good instant-read thermometer... this is the most important part!).
Once it reaches temperature, pull the pan from the oven and remove the roast to a plate away from the oven to rest. Put the pan with the golden-brown onions over medium heat, and add 1/2-C of Hard Cider, Riesling, or good Ale to deglaze it - simmer until it almost completely evaporates. Add 2-C of the reduced stock to the pan along with a couple tablespoons of Dijon mustard. Bring to a simmer and whisk it until the mustard has incorporated and the sauce looks to have thickened a bit. Pour everything in a blender (or use a bowl and immersion blender), and blend until it's smooth (the onions will thicken it). Add more of the reduced stock to adjust the consistency, along with some S&P to taste.
Then slice the roast into thick medallions (there should be a barely-noticeable blush of pink), and serve with the sauce and sides (I like roasted brussels sprouts and mashed potatoes!).
Last edited:
