Recette de rôti de longe de porc

Ingrédients

• 4-5 pound pork loin roast (trimmed of skin and fat)
• 1 1/2 tablespoons olive oil (divided)
• 2 teaspoons paprika (mild or smoked)
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2-1 teaspoon red chili powder (optional)
• 2 teaspoons coarse salt
• 1/2 teaspoon cracked pepper
• 1/2 cup honey
• 1/2 cup unsalted butter
• 6 cloves garlic (finely chppped or minced)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar (or cider vinegar)
• 1 pinch salt (large)
• 1/2 teaspoon cracked black pepper
• 1/2 cup low sodium beef stock (or chicken stock/broth, FOR OVEN METHOD ONLY)
• 1/2 cup water (FOR OVEN METHOD ONLY)
• 4 teaspoons cornstarch

Préparation

1. 1

   --- PORK LOIN: ---

2. 2

   Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

3. 3

   Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.

4. 4

   --- SAUCE: ---

5. 5

   Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.

6. 6

   --- SLOW COOK: ---

7. 7

   Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.

8. 8

   Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.

9. 9

   While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.

10. 10

    Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)

11. 11

    Slice pork and serve drizzled with Honey Garlic Butter Sauce.

12. 12

    --- OVEN ROAST: ---

13. 13

    Preheat oven to 350°F (175°C).

14. 14

    Place seared/browned seasoned pork in a roasting pan.

15. 15

    Prepare sauce, as above. Reserve ½ cup sauce for basting. Pour remaining sauce over pork.

16. 16

    Pour ½ cup stock and ½ cup water around the pork.

17. 17

    Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145°F (62.5°C) in the thickest part.(If pan dries out while cooking (it shouldn't), add a little more water.)

18. 18

    Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..

19. 19

    Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk cornstarch into an additional ½ cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in ¼ cup - ½ cup additional, if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).

20. 20

    Slice pork and drizzle with Honey Garlic Butter Sauce.