French Roast Pork
Instructions:
The spice mixture rubbed onto the pork is a classic French combination known as quatre épices, which means “four spices.†We’ve taken the liberty of adding one more for good measure. Once the pork begins roasting, the aroma of warm spices will fill your kitchen. 1 boneless pork loin roast (2 pounds), trimmed 1 teaspoon salt 3â„4 teaspoon dried thyme 1â„2 teaspoon ground cinnamon 1â„2 teaspoon ground black pepper 1â„8 teaspoon ground nutmeg 1â„8 teaspoon ground cloves 1â„3 cup dry white wine 2â„3 cup chicken broth Applesauce
Makes 6 main-dish servings. Prep: 5 minutes Roast: 1 hour
- Preheat oven to 350°F. Pat pork dry with paper towels.
- In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves. Use to rub on pork.
- Place roast on rack in small roasting pan (13" by 9"). Roast pork until meat thermometer inserted in center of roast reaches 155°F, about 1 hour. Internal temperature of meat will rise to 160°F upon standing.
- When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
- Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling; boil 2 minutes. Remove from heat; skim and discard fat. Serve pan juices and applesauce with pork.