BONELESS PORK LOIN ROAST - PECAN CRUSTED WITH BLACKBERRY & DEMI GLACE

By akselden

Ingredients

• PECAN CRUST:
• 4 cloves garlic, minced
• 1 medium shallot, mashed
• 1 T. butter
• 1 T. Glace de Poulet Gold
• 1/4 C. water
• 1/2 C. pecans, finely chopped
• 1 T. fresh chopped or 1 tsp. dried rosemary
• 2 T. red wine vinegar
• 1 T. honey
• 1 tsp. coarsely ground pepper
• 3 lbs. pork loin, boned, most of fat trimmed
• BLACKBERRY DEMI-GLACE:
• 1.5 oz. Demi-Glace Gold
• 6 oz. water
• 1 C. frozen blackberries, thawed
• 1 T. raspberry vinegar
• 2 T. sugar
• Salt and freshly ground pepper to taste

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°F.

For the Pecan Crust:
2. In small saute pan over medium high heat, saute garlic and shallot in 2 tsp. butter until they are golden, about l minute. Add 1 T. Glace de Poulet Gold and 1/4 C. water. Bring to a simmer dissolving Glace de Poulet Gold thoroughly. Stir in chopped pecans, rosemary, red wine vinegar, honey and coarsely ground pepper. Remove from heat.

For the Pork Loin:
3. Completely coat the pork roast with the pecan crust. Place pork on a rack in a roasting pan. Roast for about 1 hour until a thermometer inserted into the center of the roast registers 145°F to 155°F. Transfer pork loin to a carving board, cover with aluminum foil, and let stand for 10 minutes.

For the Blackberry Demi-Glace:
4. Process the blackberries in a food processor into a smooth puree. Press pureed berries through a fine mesh strainer to remove seeds. Add the raspberry vinegar and sugar to the pureed blackberries.

5. In a small sauce pan on medium high heat add the Demi-Glace Gold. Add the berry mixture to the broth mixture and stir over high heat until bubbling. Season to taste with salt and pepper.

Presentation:
6. Slice roast into thin slices. Place 3-4 slices on each plate and spoon sauce over slices. Garnish with a sprig of rosemary and/or fresh blackberries if available.