The rocking Arctic waters! The gorgeous fjords! The smell of a delicious roast pork made in your own oven! The experience of Nordic Roast Pork can transport you to the gorgeous Scandanavian coast with a meal as hospitable and warming as you could ever hope to experience! The pork is infused with the subtle mint flavor of bay leaves to accent the sweet and savory notes of the pork. Then it’s served alongside some tender vegetables and a deeply umami gravy. Grab forks friends and dig in, for Nordic Roast Pork is meant for everyone!
Ingredients
For the roast:
- 2 pounds pork roast, boneless, rind on
- coarse salt, to taste
- 5 dried bay leaves, optional
- 2 cups water, plus more as needed
- 2 carrots, sliced
- 1 onion, chopped
For the gravy:
- heavy cream, to taste
- brown gravy coloring, to taste
- salt, to taste
- lingonberries, optional, for serving
Directions
Step 1 –Preheat the oven to 440 degrees F.
Step 2 –Carefully use a sharp knife to cut long, deep grooves into the rind of the pork roast about 1/5-inch apart. Be sure not to cut the meat.
Step 3 –Rub the entire roast with the salt, ensuring to generously cover the grooves.
Step 4 –Place the bay leaves in the salted grooves.
Step 5 –Place the roast in a horizontal position on a wire rack with a roasting pan underneath. If the roast is laying unevenly, place a ball of foil under it. This is crucial so that the rind cooks evenly and prevents burning.
Step 6 –In the roasting pan, add the water, the carrots, and the onions.
Step 7 –Cook the roast for 15 minutes.
Step 8 –Lower the heat to 400 degrees F and cook until the internal temperature of the thickest part of the roast reads 150 degrees F, about 1 hour 30 minutes. If the water evaporates while cooking, add more.
Step 9 –Let the cooked roast rest for 15 minutes.
Step 10 –While the roast rests, drain the veggies from the water, reserving the water then placing the water in a saucepan.
Step 11 –Add the heavy cream and the brown gravy coloring to the water in the saucepan and cook until combined.
Step 12 –Season the gravy with the salt.
Step 13 –Cut the roast into slices at each groove.
Step 14 –Serve the roast with the gravy and the lingonberriess.
