Porkloin Roast With Pecan & Apple Gravy

Prep Time:
20 minutes
Cook Time:
90 minutes
4 - 6 servings

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1cupwhole pecans,

1 1/2cupsfresh breadcrumbs (made from day-old bread),

6slicespancetta, finely chopped,

1/3cupflat leaf parsley leaves,

1Tbsp.horseradish cream,

3 to 4lb. bonelessH-E-B Pork Loin,

1 1/2Tbsp.kosher salt,

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

1bunchspring onions, chopped,

2Tbsp.H-E-B Olive Oil,

2Tbsp.H-E-B Unsalted Butter,

1/3cupall purpose flour,

1 1/2cupschicken stock,

1cupapple juice,


1Preheat oven to 450°F. Process nuts in a food processor until finely chopped. Add breadcrumbs, pancetta, parsley and horseradish,and process until combined.

2With skin-side up, score pork crossways to fat layer with sharp knife at 1-inch intervals. Turn pork over,cut a vertical slit partially through the thick end. Open thick end and place nut mixture down the center. Beginning at thicker end, roll up to enclose filling. Tie at 2-inch intervals with unwaxed white kitchen string.

3Place pork,skin-side up, in a roasting pan. Rub salt into the scored skin. Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven.

4Reduce temperature to 350°F. Coat squash and onions with oil and spoon around pork. Roast for another hour. Remove from oven. Transfer pork to a serving platter and surround with vegetables. Cover with foil and set aside for 10 minutes to rest.

5For gravy: strain drippings from roasting pan into a bowl. Melt butter in roasting pan over medium heat until foaming. Add flour and cook, stirring,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

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