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    Laurent Gras's Lemon Glazed Roast Pork


    Source of Recipe


    Famous Chef Laurent Gras


    Recipe Introduction


    This appeared in the Oct 2001 issue of Food and Wine.


    List of Ingredients


    • 1 2lb pork loin boned and bones reserved.
    • 8 sage leaves, plus 2 large sprigs
    • 2 tbsp pure olive oil, plus more for rubbing
    • Fine sea salt
    • 4 lemons, zest removed in long wide strips plus 1 cup fresh lemon juice
    • 3 tbsp sugar
    • Freshly ground pepper
    • 4 cups chicken stock


    Instructions


    1. Using a paring knife make 8 incisions all over the pork roast.
    2. Roll up the sage leaves and press each one into an incision.
    3. Rub the roast all over with olive oil and lightly sprinkle with salt.
    4. Let marinate at room temperature for up to 2hrs.
    5. In a small saucepan, simmer the lemon zest, juice and sugar over low heat, stirring until reduced to 1/4 cup about 20 minutes, strain the syrup.
    6. Heat 1 tbsp of the olive oil in a medium sacuepan.
    7. Add the pork bones season with salt and pepper and brown over low heat for 10 minutes, discard the fat.
    8. Add 2 cups of the stock and simmer until reduced by 1/2. (about 30 minutes)
    9. Add the remaining 2 cups of stock and simmer until reduced to 1 cup (about 30 minutes)
    10. Add the sage sprigs and simmer until reduced to 1/2 cup, about 20 minutes more strain.
    11. Preheat the oven to 300.
    12. Heat the remaining 1 tbsp of oil in an oven proof skillet.
    13. Add the pork fat side down and brown over moderate heat for about 10 minutes. Discard the fat.
    14. Turn the pork fat side up and roast for 30 minutes baste twice with lemon syrup.
    15. Roast for about 15 minutes basting with the pan juices until an instant read thermometer inserted in the center registers 145.
    16. Let the roast rest for 10 minutes.
    17. Reheat the sacue and season with salt and pepper.
    18. Carve the roast!


    Final Comments


    Wonderful with a Duet of Cauliflower (see recipe under Vegetables)
 

 

 

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