INGREDIENTS

INSTRUCTIONS

FOR MARINADE
Make marinade:
In a large saucepan stir together marinade ingredients. Bring marinade just
to a boil, stirring (marinade will rise and foam), and remove pan from the
heat. In a blender puree marinade in 2 batches, transferring it as pureed
to a bowl. Cool marinade to room temperature and spoon off any remaining
foam.
In a large heavy resealable plastic bag combine pork and marinade and seal
bag, pressing our any excess air. Put bag in a baking pan and marinate
pork, chilled, turning bag once or twice, at least 8 hours and up to 24.
Let pork in marinade come to room temperature, about 40 minutes. Transfer
marinade to a saucepan and bring to a boil.
Preheat oven to 375 degrees.
Pat pork dry with paper towels and season with salt and pepper. In a
flameproof roasting pan heat oil over moderately high heat until hot but
not smoking and brown pork on all sides. Roast pork in middle of oven,
basting frequently with some marinade, until a meat thermometer registers
155 degrees F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a
cutting board, reserving juices in roasting pan and discarding string, and
let stand, covered loosely with foil, about 15 minutes.
While pork is standing, skim and discard fat from pan and add remaining
marinade. Deglaze roasting pan over moderately high heat, scraping up brown
bits. Bring sauce just to a boil and strain through a fine sieve into
another saucepan, Bring sauce to a simmer and whisk in beurre manie, bit by
bit, whisking until sauce is combined well and thickened slightly.
Serve pork, sliced, with sauce.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9212
Converted by MM_Buster v2.0l.

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