Pork CrownRoast Gravy
Prep time 5 mins
Cook time 15 mins|
To really impress your guests, fill the center of the pork roast with smoked apple stuffing and gravy.
2 medium carrots, roughly chopped
1 large onion, roughly chopped
3 ribs celery, roughly chopped
1 medium turnip, peeled and roughly chopped
1 large Granny Smith apple, peeled, cored and chopped
1 clove garlic, peeled
Extra-virgin olive oil
2 tbsp all-purpose flour
Freshly ground black pepper
1 cup apple liqueur (recommended: Calvados)
4 cups low-sodium chicken stock
Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree.
Once roasting pan comes out of the grill (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour.
Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps.