Recipe: French Roast Pork (using cinnamon, nutmeg and cloves)

FRENCH ROAST PORK

1 (2 pound) boneless pork loin roast
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup dry white wine
2/3 cup chicken broth
Applesauce (for serving)

Preheat oven to 350 degrees F. Pat pork dry with paper towels.

In a cup, combine salt, thyme, cinnamon, pepper, nutmeg and cloves.

With a small knife, cut several 1/2-inch deep slits in top of pork. Rub spice mixture over pork, pressing into slits and crevices. Place roast on rack in 13-by-9-inch pan.

Roast pork until meat thermometer inserted in center of roast reaches 155 degrees F, about 1 hour. Internal temperature of meat will rise to 160 degrees 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 pan from heat; skim and discard fat.

Serve pan juices and applesauce with pork.

Makes 6 servings
Source: Carolyn Rentfro of Decatur, Grand Champion, Blue Ribbon Culinary Contest 2nd, Main Dish Using Pork, Illinois State Fair, 2006