Current flyer Quality Foods - Valid from 19.09 to 25.09 - Page nb 1

Products in this flyer

now board knife corn flour meat pork chicken tent oven fresh bowl smoked slice pork loin boneless regular ground pepper salad

GARLIC STUDDED ROAST PORK WITH MUSTARD AND PAN GRAVY Here’s a large batch of flavourful pork ribs and tangy caesar salad that should feed a good-sized family and/or group of friends. The recipe can be halved if you are serving a smaller group. Serve the ribs and salad with corn on the cob. Ingredients 1 (2.2 pound/1kg) boneless pork loin roast (see Note) 4 large garlic cloves, halved lengthwise, then sliced 2 tbsp Dijon mustard 1 tbsp chopped fresh sage, or 1 tsp dried sage leaves (see Note) 1/2 tsp smoked or regular paprika Salt and freshly ground black pepper, to taste 2.1/4 cups chicken stock or broth (divided) 3 tbsp all-purpose flour Note: If you are cutting the roast from a whole pork loin you purchased, a 1 kilogram roast will be about 7 to 8 inches long. Dried sage leaves are available in our bottled herb aisle. It's made from crumbled sage leaves; don't confuse it with powder-like ground sage. Method 1. Preheat oven to 350 F. Use a long, narrow boning knife or paring knife to cut several deep slits into the roast. Push the garlic slices into those slits. Place the pork, fat side up, in a roasting pan. Combine mustard, sage and paprika in a small bowl. Brush the top and sides of the roast with the mustard mixture; season with salt and pepper. 2. Roast pork 50 to 60 minutes, or until centre of the roast reaches 150 F to 155 F (66 C to 68 C) onan instant read meat thermometer. Transfer the roast to a cutting board, tent with foil and let rest 10 minutes. During resting the meat will continue to cook and the temperature will rise to the recommended doneness of 160 F (71 C). 3. While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat. Pour in 13/4 cups of the stock (or broth). Bring to a simmer, while scraping the bottom of the pan to dislodge any brown bits. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Now slowly whisk the flour/ stock mixture in the pan. Return to a simmer and then cook a few minutes, until gravy has thickened, and season with salt and pepper. Thinly slice the roast and serve the gravy alongside.