Preparing meat for PAN ROASTING
Pan roasting a chunk of meat is the best way of starting if you are not an expert cook and you are still learning. pan roasting is easy, and gives the best result. Pork Roast is slowly pan cooked on stove top. It will retain moisture and it will be juicy and tender. You cannot fail if you follow these easy step-by-step instructions.
1 garlic clove
2 tablespoons rosemary leaves
3 – 4 sage leaves
1 tablespoon thyme leaves
2 lb (1 Kg) pork roast
4 – 5 tablespoons extra-virgin olive oil
1/2 cup (60 cc) dry white wine
about 1/2 cup (60 cc) broth (or water)
1 tablespoon corn starch
Finely chop together garlic, rosemary leaves, sage, thyme, cloves, salt and pepper.
With a sharp knife make some incisions on the meat . . .
. . . and fill with the herbs.
Rub the surface of the meat with the rest of the herb mix.
In a saucepan of adequate size put extra-virgin olive oil and turn heat to medium low.
Place the meat in the pan and brown lightly on all sides for few minutes.
Add wine, turn the heat to high, and when the wine is evaporated . . .
.. . . add about 1/2 cup broth (or water).
Cover and simmer on moderate heat for about one hour to one hour and 15 minutes. Occasionally turn the meat to cook on all sides, and add a little warm broth if necessary.
In a small bowl mix together the corn starch and 2 - 3 tablespoons water.
Remove the meat from the pan. Add the cornstarch mix to the pan, scraping the bottom to incorporate to the gravy. Stir and cook until thicker. Cool the meat at room temperature, slice and serve dressed with the warm sauce.