ROAST PORK WITH TARRAGON SAUCE

By akselden

Ingredients

• Tarragon Sauce:
• 1 boneless pork loin or rib roast, about
• 3 to 4 pounds
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped tarragon leaves
• Pinch of red or cayenne pepper
• 1 medium onion: diced
• 1 medium carrot. diced
• 1 medium leek, diced
• 1 rib celery, diced
• 1/4 cup butter
• Any trimmings from the pork
• 2 or 3 tomatoes, seeded and chopped
• 4 or 5 sprigs fresh tarragon
• 1 bay leaf
• 2 cups brown veal or chicken broth
• 2 cups dry white wine
• 1/2 cup brandy
• Salt and freshly grounded pepper
• 1 teaspoons chopped tarragon leaves

Preparation

Step 1

Rub the pork with a mixture of the salt,
pepper, tarragon and red pepper. Place it
uncovered in a roasting pan and roast at
325° F for 1 hour 15 minutes to 1 hour
30 minutes, or until a meat thermometer
placed in the very center of the roast
reads 150° F.