Pork Roast with Jus Lie
- 22 lbs, 8 oz pork loin roast, bone-in
- 2 1/2 oz garlic, minced
- 5 tsp rosemary, minced
- 2 Tbsp kosher salt, plus additional as needed
- 1 Tbsp ground black pepper, plus additional as needed
- 2 lbs, 8 oz mirepoix, small dice
- 5 oz dry white wine
- 5 qts brown veal stock
- 10 each thyme sprigs
- 5 each bay leaves
- 1 oz arrowroot, diluted in equal amount
- Trim the pork loin and tie with twine. Rub the pork with the garlic, rosemary, salt, and pepper. Place the pork on a rack in a roasting pan.
- Roast at 375F/190C for 1 hour, basting from time to time. Scatter the mirepoix around the pork and continue to roast to an internal temperature of 160F/70C, 30 to 45 minutes more.
- Remove the pork from the roasting pan on the stovetop over medium-high heat and cook until the mirepoix is browned and the fat is clear, about 5 minutes. Pour off all the fat. Deglaze the pan with wine. Add the tomato paste and cook, stirring frequently, until the tomato paste turns a deep brick red color and gives off a sweet aroma, 30 to 45 seconds.
- Add the stock and any juices that accumulate as the pork rests, stirring to release the fond completely. Add the thyme and bay leaves and simmer the jus until it reaches the proper consistency and flavor, 20 to 30 minutes.
- Stir the diluted arrowroot to recombine if necessary. Add the diluted arrowroot and cook, stirring constantly, until the sauce has thickened enough to coat the back of a spoon. Degrease the sauce by skimming away as much fat from the surface as possible. Taste the sauce and adjust seasoning with salt and pepper. Strain the jus lie through a fine-mesh sieve and hold it hot for service.
- Carve the pork loin into 7-oz/200-g portions (with bone) and serve each portion with 2 fl oz/60 ml jus lie on heated plates.
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