0 recipes from contoocook and beyond


a 4-l/2 to 5-lb. center cut pork loin roast (may include a few ribs)
2/3 cup soy sauce
l/3 cup med-dry Sherry
l/4 cup firmly packed brown sugar
3 large garlic cloves, minced
3 onions, chopped coarse
l tbsps. olive oil
2/3 cup water plus additional if necessary
For the gravy: l/2 lb. fresh shiitake mushrooms, stems discarded and
caps slices
l-l/2 tbsps. olive oil
l cup dry white wine
2 cups chicken broth
a beurre manie made by kneading together 3 tbsps. softened butter
and 3 tsps. all purpose flour
In large baggie whisk together soy sauce, Sherry, brown sugar, garli
c & s&p to taste until sugar is dissolved, add pork and let is set
chilled, turning several times, for at least 8 hrs. or overnight.
Transfer pork to a work surface and pat dry, discarding marinade. In
a roasting pan toss onions with the oil, add the pork, seasoned with
s*p and pour 2/3 cup of the water over the onions. Roast the pork in
the middle of a preheated 350 oven, stirring the onions occasionally
and if necessary, adding just enough of the additional water to pre-
vent the onions from burning, for 2-2l/4 hrs or until thermometer
says l60. Transfer the pork to cutting board,reserving brown bits in
roasting pan, & let stand, voered loosely with foil, l0 mins. Make
the gravy:In large skillet cook mushrooms with s&p to taste in oil
over med. heat,for 5 mins. or until tender & reserve them. To the
roasting pan add wine & deglaze pan over mod-high heat,scraping up
brown bits. Boil liquid until reduced almost completely & add broth.
Strain glazing mixture thru fine sieve into saucepan,pressing hard
on solids & bring to boil. Whisk in beurre manie,little at a time,
whisking after each addition until mixture is smooth., add reserved
mushrooms & simmer gravy, stirring, for 2 mins. Stir in any juices
that have accumulated on cutting board & season gravy with s&p.
Transfer pork to platter, spoon assorted roasted veggies around it,
and serve with gravy.
Serves 4. Bon Appetit Sept. l992

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