| Pork Loin Roast with Olives and Rice 7 pound pork loin roast 3 cloves garlic, slivered 1½ cups chicken broth 3/4 cup vermouth ½ tsp ground sage ¼ tsp pepper 3/4 cup olives, pimento-stuffed, sliced Special gravy Saffron rice 1. Score fat side of pork roast ( make one inch diamond pattern scores); insert garlic in slits. Place, fat side up, in a shallow roasting pan. Insert a meat thermometer in roast so that tip rests in thickest part of the meat. 2. Combine broth, vermouth, sage, and pepper; pour over meat. 3. Roast at 325o F until meat thermometer registers 170o F, basting occasionally. Total cooking time will be about 2 ½ hours. The last hour of cooking time, add ½ cup of the sliced olives to liquid in the roasting pan. 4. Transfer roast to a heated platter; keep warm. 5. Remove olives. Use liquid for Special Gravy. 6. Spoon the Saffron rice onto platter around the roast. Accompany with the gravy. About 12 servings. Special Gravy reserved liquid from roast water as needed 2 tablespoons cornstarch 1. Skim excess fat from the reserved liquid. Measure liquid and add enough water to make 1 3/4 cups. Return liquid to pan or pour into a saucepan and bring to boiling. 2. Stir in a blend of 2 tablespoons cornstarch and ¼ cup water into boiling liquid; boil 1 to 2 minutes, stirring constantly. Pour gravy into a serving bowl or boat. About 2 cups gravy Saffron Rice [ prepare while roast is in oven] 1 quart chicken broth 2 cups uncooked white rice 2 tablespoons butter (or margarine) ½ teaspoon salt ¼ teaspoon of crushed saffron. 1. In a large saucepan, combine 1 quart chicken broth, 2 cups uncooked white rice, 2 tablespoons butter (or margarine), ½ teaspoon salt, and ¼ teaspoon of crushed saffron. 2. Bring to boiling, stirring with a fork. Cook, covered, over low heat 15 to 20 minutes, or until rice is tender. 3. Toss reserved olives with rice. |
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