A pork roast is generally relegated to a weekend or holiday meal for a crowd but it certainly doesn't have to be. You will need to be in and/or around the kitchen for about an hour while it's cooking but it's really pretty simple stuff. It's also a really easy way to set yourself up with some pretty amazing leftovers. Think: Cuban sandwich, pineapple fried rice with pork....
And don't let the pan sauce scare you. It's really the easiest trick in the book. I used an smooth wine barrel aged rum from a local distillery with some pretty incredible results and served it all with some of my dad's homemade cranberry applesauce.
roasted pork loin with rum pan sauce
serves 4-6 with leftovers
1 4-4 1/2 boneless pork roast
2-3 T fresh rosemary, chopped
3 cloves of garlic
2 T olive oil
1 t toasted cumins seeds, ground
salt and pepper (I used my favorite sea salt: FalkSalt Smoke)
for the sauce:
1/4 c of rum
1 c chicken broth
2-3 T heavy cream
salt and pepper
Preheat oven to 425°
In a small bowl, combine the garlic, ground cumin, rosemary, oil, salt and pepper. Rub all over pork. Place the coated pork in a heavy, flameproof pan (cast iron is perfect) and put in the oven. Turn the roast on every side every 15 minutes or so until the pork reaches 145° on an instant thermometer.
Remove the pork from the pan, reserving the drippings, and onto a cutting board, allowing it to rest while you make the sauce.
Carefully move the pan to your stove top, keeping in mind that the handle is 425°.
Over high heat, pour the rum into the pan, deglazing the drippings from the roast. Using a wooden spoon, scrape the bottom of the pan to loosen and incorporate all of those flavorful bits. Reduce the heat to medium and add the chicken broth.
Whisk until smooth and cook for a couple of minutes. Reduce the heat again, add the cream and flavor with salt and pepper to taste.
Slice the pork, pour a little of the sauce over the meat and serve the rest on the side.