Pork Loin With Cream Gravy

Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 25
 

Ingredients:

17 pounds pork loin roast with bone
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon sage
1 cup onion
1/2 cup carrot
1/2 cup celery
1 quart white stock
1 quart milk
5 ounces flour
1 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
 

Preparation:

remove chine bones with a meat saw so loins may be separated into chops when cooked rub the loins with salt, pepper, and sage place chine bones into the bottom of a roasting pan place loins, fat side up, on top of the bones insert a meat thermometer into the thickest part of the muscle roast @ 325 degrees for 60 minutes place mirepoix into the bottom of the pan and baste with fat roast @ 325 degrees for 60-90 minutes, to an internal temperature of 160 degrees remove roast from pan, keep warm set roasting pan over a moderate flame cook until mirepoix is browned and moisture has evaporated drain off and reserve fat deglaze pan with stock combine contents with milk in a saucepan, and skim well heat 5 ounces of the reserved fat in a skillet add the flour, heat and whisk to make a honey-colored roux whisk the roux into the saucepan heat and whisk until thickened and slightly reduced strain through a chinois finish gravy with heavy cream adjust the seasonings cut between the ribs into chops serve hot with 2 ounces gravy

 

Nutritional Information:

82 Calories (kcal); 5g Total Fat; (53% calories from fat); 2g Protein; 7g Carbohydrate; 18mg Cholesterol; 197mg Sodium