K
Keltin
Guest
Pork Loin Roast with Apple-Dijon Gravy
Ingredients:
Roast
3 lb boneless pork loin roast
1 1/2 cup chicken broth
1 cup apple juice
1/2 cup Dijon mustard
For Gravy
6 tablespoons cornstarch
6 tablespoons cold water
Coals: 20 = 8 on bottom, 12 on top
Dutch Oven: 10”
Cook Time = 1.5 hours
Preparation:
Place roast in the DO. Combine the broth, apple juice and mustard and pour over roast. Cover and use 12 coals on top of the DO and 8 coals under it. Cook for 1.5 hours or until a meat thermometer reads 160 degrees. You’ll need to add a fresh batch of coals after about 1 hour. At that time, you can also open the lid and check the meat’s internal temp.
Once the roast is done, remove it from the DO and cover in foil to keep warm. To make the gravy, strain the cooking juices and then skim the fat. Once defatted, pour the juices into a saucepan. Combine cornstarch and water and whisk together until smooth. Slowly stir the cornstarch slurry into the saucepan juices. Bring to a boil and stir for 2 minutes or until thickened.
Once the gravy is ready, carve the roast into 1/4 inch slices and plate. Spoon gravy over the slices. Mashed potatoes or rice are good side with this gravy as well.
Ingredients:
Roast
3 lb boneless pork loin roast
1 1/2 cup chicken broth
1 cup apple juice
1/2 cup Dijon mustard
For Gravy
6 tablespoons cornstarch
6 tablespoons cold water
Coals: 20 = 8 on bottom, 12 on top
Dutch Oven: 10”
Cook Time = 1.5 hours
Preparation:
Place roast in the DO. Combine the broth, apple juice and mustard and pour over roast. Cover and use 12 coals on top of the DO and 8 coals under it. Cook for 1.5 hours or until a meat thermometer reads 160 degrees. You’ll need to add a fresh batch of coals after about 1 hour. At that time, you can also open the lid and check the meat’s internal temp.
Once the roast is done, remove it from the DO and cover in foil to keep warm. To make the gravy, strain the cooking juices and then skim the fat. Once defatted, pour the juices into a saucepan. Combine cornstarch and water and whisk together until smooth. Slowly stir the cornstarch slurry into the saucepan juices. Bring to a boil and stir for 2 minutes or until thickened.
Once the gravy is ready, carve the roast into 1/4 inch slices and plate. Spoon gravy over the slices. Mashed potatoes or rice are good side with this gravy as well.
