If you’re looking for something different to make for your family this weekend, I highly recommend you try this pork recipe.
As Puerto Ricans we eat a lot of pork and usually our meat of choice is pork shoulder or pork butt, better known as pernil or lechon asado. Yup we love “pernil”! We pull out that card whenever any occasion warrants it and even when it doesn’t, we’ll still pull it out, cause we love it that much. But now and then, my husband feels like eating pork but the “white” meat part of it (something definitely not found in pork shoulder as pork shoulder is usually darker meat). That’s when we go to the pork roast, more often than not though, pork roast (because it’s a lot leaner than pork shoulder) can turn out to be a little dry, with little gravy, if any. The answer to this little dilemma? The creamy tarragon shallot sauce that’s included in this recipe.
This sauce rocks this roast and kicks up the flavor, surprising because tarragon is usually more suited in fish, chicken or egg dishes (which tells you that I’m truly NOT conventional when I set out to do things). The shallots alone tell you it’s not your everyday sauce. The cream? Well, what can I say about a recipe that includes heavy cream that you don’t already know? DIVINE! and the tarragon offers it this slightly liquorice taste that so subtle, yet blends in harmoniously with all the other ingredients in this sauce.
To cut back on the cooking time, I relied on my “Cadillac” of pressure cookers that I positively LOVE and recommend, the Instant Pot which you can buy here. OMG, you will have dinner on the table in no time!
Stop thinking about it, go get your boneless pork roast and try this, it’s worth every succulent bite!
- 1 4-6 pound boneless pork loin roast
- 3 cloves garlic, finely minced.
- 4 tablespoons tarragon, chopped (optional)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- Drippings from pork roast
- 4-5 shallots, chopped
- 2 cloves garlic, finely minced
- ¾ cup white wine
- ¾ cup chicken stock
- ¼ cup heavy cream
- Salt and freshly ground pepper to taste
- 2 tablespoons tarragon, chopped
- Mix garlic, salt, pepper, tarragon and olive oil in a small bowl and stir to combine. Rub this mixture throughout the pork then transfer the roast pork to a plastic bag. Marinate 4 hours or up to overnight.
- Preheat your oven to 400 degrees. Take the roast out of the refrigerator and allow the roast to come to room temperature. Remove most of the marinade and pat dry the roast. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the roast to the pan and brown the roast on all sides.
- Place roast in an oven skillet pan fat side up and cook for about 45-60 minutes or until a thermometer shows the internal temperature is 135 degrees. Remove from the oven and transfer the roast to a carving board to rest for 15 minutes. Slice before serving.
- Using the same pan the pork was browned in; drain any excess fat so there is about 1 tablespoon remaining. Saute the shallots on medium heat until they are soft. Stir in the garlic.
- Add wine, stock and any juices that released from the pork while it was resting and scrape the browned bits on the pan as this is what will add superb flavor to your sauce. Allow the sauce to simmer uncovered until it is reduced by half, paying close attention that it does not evaporate completely.
- Reduce the heat and add cream. Allow to cook for 2-3 minutes more. Add tarragon and season to taste with salt and pepper.
- Spoon sauce over pork slices and serve at the table.
If you want to make this in the pressure cooker, I can only give you directions if you send me a message asking me for the cooking times. Because I have an Instant Pot (which I highly recommend), the only thing I have to do is press the button to cook this meat and it instantly sets the time or me.
See how easy your life could be if you owned one of these?