Wednesday, March 26, 2008

Polish Pork Roast

Every Easter - okay, not EVERY Easter, but every Easter that I feel like it - I make a big-ass Polish Throwdown of a Feast.

Mushroom soup? Check.
Pierogi from scratch? Check.
Imported* Kielbasa? Check.
Various imported* Polish delicacies that I can neither pronounce or accurately identify?
Galubki? On the good years - Check.
Pork roast with root vegetables? Oooo...Mmmm...Check.
Poppy seed cake? Check.

*Imported from Chicago, that is.

Easter Pork Roast
Feeds 4 as the star of a regular meal or 6-8 as a part of The Feast

1 Pork Tenderloin, trussed, 2-3 lbs.
Rendered grease from 4 strips of bacon (or reserved bacon fat)
2 tsps Salt
1 tsp Pepper
1 tsp Allspice
1 tsp Caraway seeds

1 Large onion
4 Carrots
4 Stalks Celery
2 Parsnips (turnips if you MUST)

1 Hour Ahead
Season roast with salt, pepper, allspice and caraway. Let roast come up to room temperature.
Rough chop vegetables.

Show Time
Preheat oven to 375.
Brown roast in bacon grease in the roasting pan, if possible.
Set roast aside.

Add one half stick butter, 1 additional tsp allspice and 1 tsp marjoram to the pan.
Sweat vegetables for about 5 minutes.

Return roast to pan and nestle among vegetables.

DO NOT ADD LIQUID. This is not pot roast. This is an expensive holiday roast.

Tightly cover roasting pan and place in oven. Count on 30 minutes per pound of meat, but check with an instant read thermometer and make sure it reads 170 at the thickest part.

Remove roast to platter, tent with foil, let rest.
Strain out vegetables, add to platter.

Make a loose roux with 2 Tbsps butter and 1 Tbsp flour. Brown roux. Add liquid from roasting pan. If gravy is too thick, thin with chicken stock.

Serve. Bask in accolades.

1 comment:

hswilkinson said...

Sounds great...except for parsnips. Blech! Andy declares you are a "good woman" when hearing your feast - he's part Polish, too. :)