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Pork Roast and sauce?

post #1 of 9
3/17/08 at 4:09pm
Thread Starter 
Hello everyone...

I'm having a family gathering here on Good Friday , and I bought a really nice pork Roast, but I want to make a side sauce with it, I know Applesauce is good with Pork , but I thought there must be another sauce you could serve with pork

anyone have any suggestions?
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post #2 of 9
3/17/08 at 5:47pm

Cumberland Sauce

You might try a Cumberland Sauce...here's a link to one

Ocean Spray - Roasted Loin of Pork with Cranberry Cumberland Sauce.

I haven't tried it, but its supposed to go well.

I like to serve roast pork with applesauce, cranberry sauce and a gravy made from pan juices. Boring but yummy

You could also try a barbecue sauce, plenty of recipes out there
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post #3 of 9
3/17/08 at 6:05pm
Applesauce is a good bet, but un-exciting. How about reducing a little beef stock and port wine, then throwing a shallot and a handful of chopped sage leaves in it? Thicken up with cornstarch if you must.
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post #4 of 9
3/18/08 at 3:56am
Thread Starter 
Ok good idea... This cucmberland sauce is alot like how I make my Cranberry sauce, I use the orange zest and small bits of orange in the cooking of the Cranberry's, only I don't use port but water..

I've never made a gravy using pork drippings only because pork seems to have so much more fat in it than beef.. so do you make the gravy the same way as beef, pour off the fat and then scrape the pan and add your liquid to the bits in the pan?
reduce then thicken with corn starch?
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post #5 of 9
3/18/08 at 3:58am
Thread Starter 
That sounds simple enough... I could try that!!

thx for the idea!
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post #6 of 9
3/19/08 at 12:55am
I often use crushed gingersnap cookies to thicken pork gravy.

mjb.
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post #7 of 9
3/19/08 at 1:06am
A cider and wholegrain mustard sauce is really nice with pork.
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post #8 of 9
3/19/08 at 9:20am
Giada DiLaurentiis has a fig and balsamic vinegar sauce that looks good. Try the Food Network site for it.

How about mostarda? It's a fruit and mustard sauce from Italy.
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post #9 of 9
3/19/08 at 9:05pm
Yep make it much the same as beef gravy. There's just more fat to skim off. But save the drippings - they are so good for roasting potatoes in (ok not very good health wise - keep it for a special one off treat).

I like to leave a tablespoon or so of the fat, add some white wine, reduce, add some chicken stock if you have some handy (or bouillion cube and water if you don't). Reduce that a bit and thicken with cornflour dissolved in cold water. DON'T boil it :) it will end up like glue. I don't like to use regular flour at this stage as it doesn't have the time to cook out that floury taste. I like to add a little lemon juice right at the end, just to cut through the fatty taste. Not too much though, just say half a lemon. And season to taste.
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