Roast Pork Normandy Recipe

Posted by
Rate It!
Roast Pork Normandy
Add your photo!
Ingredients
16
Count
Nutrition
1350
Calories
Total time
85
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Combine the water, bay leaves, salt, crushed peppercorns, cloves and ginger in a Dutch oven; heat to a boil over medium-high heat. Lower the heat to a simmer; stir in the honey and maple syrup. Remove from heat; set aside to cool to room temperature, about 45 minutes. Add the pork to the brine; place a clean, heavy container or kitchen weight on the pork to keep it submerged. Cover the pan; refrigerate 5-8 hours.
  2. Heat the oven to 450 degrees; transfer the roast from the brine to a roasting rack in a roasting pan; roast until cooked through but still slightly pink inside or until an instant-read thermometer inserted into the center of the roast reads 150 degrees, 50-60 minutes. Transfer the roast to a carving board; cover with foil to keep it warm.
  3. Remove the rack from the pan; pour off excess fat. Place the pan over medium heat. Add the Calvados; cook, stirring and scraping, 1 minute. Stir in the broth; cook, stirring, 2 minutes. Stir in the cream. Raise heat to medium-high; heat to a boil. Cook, stirring often, until the sauce is slightly thickened, about 10 minutes. Pour through a fine-meshed strainer into a bowl. Cover; keep warm.
  4. Meanwhile, melt 1 tablespoon of the butter in a large skillet; add the apple wedges. Cook, stirring occasionally, until tender and golden brown, 7-10 minutes; remove to a bowl. Add the remaining 1 tablespoon of the butter to the skillet; add the mushrooms. Cook, stirring, until beginning to brown, about 4 minutes. Stir the mushrooms into the strained sauce; adjust the seasonings, if needed.
  5. Slice the roast into 1/2-inch thick pieces; spoon the sauce onto serving plates. Arrange the meat slices, overlapping, on top of the sauce; garnish with apples. Sprinkle with chives.
  6. Notes:
  7. Brining time: 5-8 hours.
  8. Cooking time: 1 hour or until ideal temperature is reached. See above.
  9. I would suggest periodically adding water to the bottom of the roasting pan. With the high oven temperature, the drippings tend to burn & set off the smoke detector. If the drippings burn, it's tougher to make the gravy.
  10. This recipe can easily be made for more people. I would suggest doubling the gravy ingredients if you are serving 6 or more people. One rib / chop per person.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1349.77 Kcal (5651 kJ)
Calories from fat 326.33 Kcal
% Daily Value*
Total Fat 36.26g 56%
Cholesterol 203.06mg 68%
Sodium 5220.46mg 218%
Potassium 1559.67mg 33%
Total Carbs 207.12g 69%
Sugars 195.36g 781%
Dietary Fiber 2.7g 11%
Protein 56.73g 113%
Vitamin C 10.6mg 18%
Vitamin A 0.2mg 8%
Iron 3.7mg 20%
Calcium 285.6mg 29%
Amount Per 100 g
Calories 110.95 Kcal (465 kJ)
Calories from fat 26.82 Kcal
% Daily Value*
Total Fat 2.98g 56%
Cholesterol 16.69mg 68%
Sodium 429.12mg 218%
Potassium 128.2mg 33%
Total Carbs 17.03g 69%
Sugars 16.06g 781%
Dietary Fiber 0.22g 11%
Protein 4.66g 113%
Vitamin C 0.9mg 18%
Iron 0.3mg 20%
Calcium 23.5mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 29.5
    Points
  • 37
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top