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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. Rub the butter evenly over the roast a place it in a flameproof roasting pan. Drizzle with the oil. | 3. Place the meat in the hot oven and brown, turning it once or twice to brown it on all sides, about 15 minutes. | 4. Reduce the heat to 350°F Season the roast with salt and pepper. Arrange the carrots, onion, thyme and bay leaf around the meat. Pour the water into the pan. | 5. Roast the meat until the internal temperature registers 150 to 155°F on an instant-read thermometer, about 1 hour and 45 minutes. Baste the roast every 15 minutes with the drippings in the pan, adding more water if necessary to keep the vegetables from burning. | 6. Remove the roast from the oven and place the meat on a platter or cutting board. Don't turn off the oven yet. Use a small, sharp knife to make 8 to 10 incisions or pockets, cutting across the roast but not all the way through. These pockets should be 1/2 inch apart and large enough to hold a slice of cheese and a slice of ham. Tuck a slice of ham and a slice of cheese into each pocket. Let some of the cheese stick out by about 1/2 inch so it can melt over the top of the meat and provide a delicious cheesy crust. Return the roast to the pan. | 7. Roast the meat until the cheese is melted and browned on top, 15 to 20 minutes. Remove the roast to a cutting board and let rest for 15 minutes before slicing. | 8. Meanwhile, place the roasting pan on top of the stove over high heat. Deglaze the pan with the port and beef broth, scraping up all the brown bits from the bottom with a wooden spoon. Remove from the heat and pout the sauce through a strainer into a bowl or degreasing cup. Press on the vegetables with the back of a wooden spoon to extract as much juice as possible. Discard the vegetables. Degrease the sauce. Taste and adjust the seasoning and pout into a sauceboat. | 9. Cut the meat, slicing in between the pockets of ham and cheese so that each person gets a slice of meat containing one of these pockets. Sprinkle with the parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin roast	1		boneless	752.535	0.0	96.7416	37.7628
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt black pepper			ground	-	-	-	-
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
bay leaf	1			-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
gruyere cheese	8 -10	slices		0.0	0.0	0.0	0.0
ham	8 -10	slices		-	-	-	-
port wine	1/2	cup		-	-	-	-
beef broth	1/4	cup		4.2	0.024	0.684	0.132
parsley	2	tablespoons	finced minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.