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Porkloin Roast With Pecan & Apple Gravy
Prep Time:
20 minutes
Cook Time:
90 minutes
Makes:
4 - 6 servings
Ingredients

1 cup whole pecans

1 1/2 cups fresh breadcrumbs (made from day-old bread)

6 slices pancetta, finely chopped

1/3 cup flat leaf parsley leaves

1 Tbsp. horseradish cream

3 to 4 lb. boneless H-E-B Pork Loin

1 1/2 Tbsp. kosher salt

3 butternut squash, halved, deseeded, unpeeled, and cut into 2 inch p
ieces

1 bunch spring onions, chopped

2 Tbsp. H-E-B Olive Oil

2 Tbsp. H-E-B Unsalted Butter

1/3 cup all purpose flour

1 1/2 cups chicken stock

1 cup apple juice

Directions


Preheat oven to 450°F. Process nuts in a food processor until fine
ly chopped. Add breadcrumbs, pancetta, parsley and horseradish,and pro
cess until combined.
With skin-side up, score pork crossways to fat layer with sharp knife
at 1-inch intervals. Turn pork over,cut a vertical slit partially thro
ugh the thick end. Open thick end and place nut mixture down the cente
r. Beginning at thicker end, roll up to enclose filling. Tie at 2-inch
intervals with unwaxed white kitchen string.
Place pork,skin-side up, in a roasting pan. Rub salt into the scored s
kin. Roast in preheated oven for 25 minutes or until rind crackles. Re
move from oven.
Reduce temperature to 350°F. Coat squash and onions with oil and s
poon around pork. Roast for another hour. Remove from oven. Transfer p
ork to a serving platter and surround with vegetables. Cover with foil
and set aside for 10 minutes to rest.
For gravy: strain drippings from roasting pan into a bowl. Melt butter
in roasting pan over medium heat until foaming. Add flour and cook, s
tirring,for 2 minutes or until mixture bubbles. Gradually add chicken
stock and cook, stirring, until mixture thickens. Stir in apple juice
and pan drippings, boil gently for 5 minutes. Strain into a gravy boat
. Serve with the pork and vegetables

Nutritional Information


No Nutritional Information Available


Source


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