Roast Pork with Crisp Crackling & Red Currant Gravy

Roast Pork with Crisp Crackling & Red Currant Gravy
Photo by Tuukka Koski

Ingredients

  • 1 Tbs. fresh thyme
  • 1-1/8 oz. (¼ cup) all-purpose flour
  • 1 oz. (2 Tbs.) salted butter
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, finely chopped
  • 2 Tbs. red currant jelly
  • + 7 more ingredients
    • 1 Tbs. crumbled Danish blue cheese
    • ½ cup heavy cream
    • 2 oz. (4 Tbs.) salted butter
    • 1 medium yellow onion, halved and thinly sliced
    • 2-½ cups Red Wine Chicken Stock or lower-salt chicken broth
    • 6-½ lb. skin-on boneless pork loin roast, fat trimmed to ¼ inch
    • 1 medium orange, halved and cut crosswise 1/8 inch thick

Position a rack in the center of the oven and heat the oven to 400°F. Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic and thyme and cook for 1 minute more. Transfer to a plate; let coo...

View full recipe at Fine Cooking

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