Sauces for Pork, Poultry, or Lamb Roast
Note: Rub insides of whole bird with marjoram and pepper, stuff
cavity with medium peeled orange wedges and celery, and bake uncovered at 350 degrees till
internal temperature at deepest part of thigh reaches 180 degrees. Or, see Pork Roast. Baste with 1/2 cp of glaze last 15
minutes of roasting. Use remaining glaze for serving with individual slices. Another
option: a butterflied lamb roast (about 7 lbs.) marinated 1-2 days in a heated
red wine sauce with a little red currant jelly, garlic, thyme, and bay leaves, and broiled
10 minutes on each side.
1. Pomegranate Sauce
Note: According to Gourmet Magazine (10/79), 2 1/3 lbs of pomegranates, or about 8 fruits, will make 2 cups of juice. They recommend using nonmetallic equipment, because metal, especially aluminum and carbon steel, can make the juice bitter. The juice can be frozen or stored for up to two weeks in the refrigerator.
Pomegranate juice, enough for 1/2 cup
1 1/2 cp plum jam
1/3 cp apple cider or apple juice
3 T soy sauce
1 1/2 t lemon peel, shredded
1. Bring all ingredients to just boiling, then reduce heat.
2. Simmer, uncovered about 15 minutes or til reduced to desired thickness.
3. Transfer to serving container with serving spoon.
2. Rhubarb Sauce
Note: Original recipe calls for using pork tenderloins.
3/4 t kosher salt 1/4 t freshly ground pepper 1/4 t ground coriander 1/4 t ground ginger 1/2 T vegetable oil
1/4 lb rhubarb 3-4 T sugar 1/4 t grated orange rind
3-4 T raspberry vinegar, raspberry liqueur, or raspberry brandy
1. Preheat oven to 500 degrees. Mix salt, pepper, and herbs and spices. 2. Rub oil over meat, then rub in herbs and spices. 3. Place in oven-proof skillet and cook about 20-25 minutes, till meat is 155-160 degrees. 4. While meat is cooking, peel rhubarb if tough (remove stringy stuff). Cut into 1" pieces or smaller if rhubarb is wide. 5. Combine with sugar and orange rind and 2 T water. Cover and cook over medium-low heat for 5-7 minutes, or till rhubarb is very soft. Set aside. 6. When tenderloins are done, remove to warm platter. 7. Heat skillet on medium, add raspberry vinegar and scape particles on bottom of skillet. Add chicken stock and reduce volume by half. 8. Add rhubarb and reduce till sauce thickens. 9. Stain through a sieve into a saucepan. 10. Cut meat into 3/8" thick slices, reserving juices from slicing. Add juices to rhubarb sauce and stir well. 11. Put pork on serving platter and cover with sauce.
Washington Post, April 1997
3. Orange Ginger
3/4 cp orange marmalade
2 T lemon juice
1/2 t ground ginger
1/2 1/2 t dry mustard
Stir all ingredients together and use as a basting sauce while meat is roasting.
4. Epicurious.com's Mustard with Red Currant Glaze
Note: Their recipe is for a baked ham, but we tried this on a grilled pork roast and it was dynamite.
3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger