Roast pork jus

Roast pork jus

By
From
French Lessons
Makes
500 ml
Prep
10 mins
Cooking time
45 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30ml vegetable oil
300g pork meat trimmings, cut small
50g butter
5 shallots, finely sliced
2 garlic cloves, finely sliced
1 granny smith apple, roughly chopped
2 sprigs thyme
100ml white wine
1 litre Brown lamb or pork stock
salt
pepper

Method

  1. Heat the oil in a large heavy-based saucepan. Add the pork pieces and sear on a high heat to colour. Add the butter and allow to foam. Lower the heat and sauté the pork in the butter until the sugars caramelise and the meat browns. Add shallots, garlic and apple to the pan and continue to sauté for a further 5 minutes or so, until everything is a deep golden brown.
  2. Tip everything into a colander to drain off the fat. Return everything to the pan, add the thyme and deglaze with the white wine. Simmer until the wine has reduced to a syrupy consistency. Add the pork stock and simmer gently for 30 minutes, skimming from time to time. Strain through a fine sieve, season and serve straight away. Otherwise, transfer to a container with a tight-fitting lid and refrigerate.The sauce will keep in a sealed container in the refrigerator for 5 days or up to 3 months in the freezer.

Smoked bacon and grain mustard jus

  • For every 100 ml of hot roast pork jus, add 2 tablespoons finely diced pancetta and 1 tablespoon wholegrain mustard just before serving.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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