Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Applewood Family's Roasted Pork with Red Currants|
Please read entire recipe before beginning:
For currant sauce:
4 tablespoons salted butter
tablespoons salted butter
Next, let chicken broth mixture cool and reserve 2 cups of stock and freeze the remaining portion for later use.
In a large skillet, add 4 tablespoons butter, 1/4 cup flour and stir until caramel colored. Add stock and whisk constantly for 7-10 minutes. Add cream, jelly and cheese. Whisk until gravy is smooth. Season to taste with salt and pepper. Reserve until pork is done.
Next, Heat oven to 400 degrees F. and position oven rack to middle of oven. In a large skillet, cook onion in butter until tender. Then add garlic and seasonings and cook for another minute or two. Let mixture cool.
Remove the top layer of skin and fat from pork
roast. Cut remaining pork roast with a diamond cut. Coat the roast with
the onion/garlic mixture. Then baste with orange juice concentrate. Next
layer orange slices and recover all with the top layer of skin/fat. With
kitchen string, tie roast together and place in roaster on roasting
rack. Cook for 1-1/2 hours until meat thermometer reads 145 degrees F.
Let roast rest 30 to 45 minutes on cutting board before slicing,; this
allows juices to return back into roast. To plate, cut roast cross-wise
so each guest gets a layer of crust and garnish with hot current sauce.