Herb Roasted Pork Loin & Potatoes with Cream Sauce

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Daging lulur luar/Pork loin *, ½ st Cabai bubuk
• 4 (10 gr) Bawang putih & 6 gr Jahe-haluskan, Garam
• 2 sm Olive oil, 1 st Daun Basil, 1 st Rosemary
• Lada hitam bubuk, 1 st Thyme

Roasted Herb Potatoes:

• 1,2 kg Kentang, ½ Jeruk nipis, 3 sm Olive oil
• 150 gr Bawang bombay & 3 Bawang putih-cincang
• 2 sm Mentega, 1 st Lada hitam bubuk, 1½ st Garam
• 2 sm Mixed Herbs (rosemary+thyme+marjoram+sage)

Saus Krim:

• 2 Bawang merah & Petersely-cincang, 2 sm Olive oil
• 150 ml Krim, 50 ml Air dari panggangan, 1½ sm Cognac
• 1 sm Mentega, 1 st Terigu

Honey Glazed Carrots:

• 750 gr Wortel-iris, 1 sm Gula merah, Lada hitam bubuk
• 1 sm Air nipis, Peterseli cincang, 2 sm Mentega, Garam
• 1 sm Madu

Cara membuat

• Campur jahe, bawang putih, thyme, cabai bubuk, rosemary, basil, garam, lada & olive oil. Kerat daging setiap 2½ cm (di sisi atas & bawah), lalu lumuri seluruh bagian daging dengan campuran bumbu sampai kebagian dalam keratan2nya. Diamkan 30 menit.
• Panaskan oven 250° C. Letakkan daging di atas sebuah rak yang diletakkan di dalam sebuah pan panggang. Tuang 200 ml air ke dalam pan. Panggang daging 30 menit, turunkan suhu ke 200° C; panggang 50-60 menit. Keluarkan pan & biarkan daging di atas rak selama ± 20 menit sebelum dipotong
• Saus Krim: Campur krim dengan terigu, sisihkan. Tumis bawang merah dengan mentega & olive oil sampai layu di api sedang. Masukkan sisa cairan dari bekas memanggang. Tuangi cognac, aduk hingga cognac berkurang. Beri krim, kecilkan api ke rendah, bumbui garam & lada. Aduk hingga saus mengental. Taburi peterseli cincang.
• Honey Glazed Carrots: Panaskan mentega lalu masukkan wortel, lada & garam. Masak hingga wortel ½ matang. Beri madu, gula merah & air nipis. Aduk hingga madu+gula melapisi wortel. Masak hingga wortel matang tapi tidak layu. Angkat, taburi peterseli.
• Roasted Herb Potatoes: Panaskan oven 200°C. Potong2 kentang bentuk dadu 3-4 cm. Sebar bawang bombay & kentang dalam 1 lapisan (kentang jangan saling tumpuk) di loyang lebar berlapis aluminium foil. Lelehkan mentega, campur dengan olive oil, bawang putih, garam, lada. Tuang di atas kentang lalu aduk rata. Panggang 30 menit. Aduk dengan sendok beberapa kali agar tidak saling menempel. Beri mixed Herbs & air nipis, aduk rata. Panggang lagi 10-15 menit sampai kentang empuk & tampak kering berkerut.
• Hidangkan daging bersama saus krim, Roasted Herb Potatoes & Honey Glazed Carrots.
• * Anda dapat mengganti daging Pork loin dengan daging sapi tenderloin. Panggang daging 250°C untuk 15 menit, kecilkan suhu ke 175°C; panggang selama ¾ jam (masih merah-medium rare) sampai 1¼ jam (matang-well done).

Ingredients

• 1 kg whole Pork loin*, 1 tsp dried Rosemary, 2 tbsp Olive oil
• 10 gr (4 cloves) Garlic & 6 gr Ginger-grind, 1 tsp dried Basil
• 1 tsp dried Thyme, ½ tsp Cayenne pepper powder
• Salt & ground Black pepper

Roasted Herb Potatoes:

• 1,2 kg Potatoes, 150 gr Onion & 3 Garlic cloves-chopped
• 2 tbsp Butter, 1 tsp ground Black pepper, 3 tbsp Olive oil
• 2 tbsp Mixed Herbs (chopped rosemary+thyme+marjoram+sage)
• 1½ tsp Salt, ½ of Lime

Cream sauce:

• 150 ml Cream, 2 Shallot-chopped, 1 tsp Flour, chopped Parsley
• 50 ml Drippings from roasting, 2 tbsp Olive oil, 1 tbsp Butter
• 1½ tbsp Cognac

Honey Glazed Carrots:

• 1 tbsp Lime juice, 750 gr Carrots, 1 tbsp Brown sugar
• 1 tbsp Honey, 2 tbsp Butter, chopped Parsley, Water
• Salt & ground Black pepper

Directions

• Mix ginger, garlic, thyme, cayenne powder, rosemary, basil, salt, pepper & olive oil. Make deep slashes, each 2½ cm in both side (upper & bottom) of the meat surface. Press the mixture into the openings. Rub the whole meat with the remaining mixture. Let it stand for 30 minutes.
• Preheat oven to 250° C. Place the meat on a wire rack in a roasting pan. Pour 200 ml water into the roasting pan. Roast the meat for 30 minutes & then reduce the heat to 200° C; roast for 50-60 minutes. Remove from the oven. Allow meat to sit for ~ 20 minutes before carving
• Sauce: Mix the cream with flour, set it aside. Sauté shallot with butter & olive oil over medium heat until it wilts. Stir in the drippings from roasting. Pour in cognac; stir until the cognac has reduced. Add in cream; reduce the heat to low & then season with salt & pepper to taste. Allow the sauce to thicken. Sprinkle with parsley.
• Honey Glazed Carrots: Heat butter until it melts. Add in carrots, salt & pepper. Cook until the carrots half cooked. Add in honey, sugar & lime juice; stir until this glaze coats the carrots evenly. Cook until the carrots cooked but still a bit crunchy. Remove from the heat; sprinkle with parsley.
• Roasted Herb Potatoes: Preheat oven to 200°C. Slice the potato into 3-4 cm cubes. Spread potatoes & onion in large shallow roasting pan lined with a foil, in a single layer. Melt the butter; combine it with olive oil, garlic, salt & pepper. Drizzle over the potato & onion; toss them to coat well. Bake for 30 minutes. Tossing a few times to prevent it from sticking. Stir in herbs & lime juice & then bake for 10-15 minutes or until the potatoes are tender throughout & the skins are a bit shriveled & crisp
• Serve pork with the sauce, roasted herb potatoes & honey glazed carrots.
• * You could also substitute pork loin with beef tenderloin. Roast the beef over 250°C for 15 minutes, reduce the heat to 175°C; roast for ~ ¾ hour (medium rare) until 1¼ hours (well done).