3 1/2-4 lb boneless pork roast
1 1/2 cups white wine
1 1/2 teaspoons dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, divided
2 tablespoons canola oil, divided
6 medium onions, thinly sliced with the grain
3 cloves garlic, minced
8-12 oz Gruyère cheese, sliced
1/2 cup cider vinegar
1 1/2 cups heavy cream
1 tablespoon Dijon mustard
1 tablespoon grainy Dijon mustard
1 tablespoon butter at room temperature
Kosher salt and freshly ground black pepper to taste
Make one deep cut down the center of the roast to make it open like the leaves of a book. Make a parallel cut on each side of the roast and to within 1/2 inch of the bottom of the roast to open the roast even more. You should have one large butterflied piece of meat. Rub the roast with the salt, pepper, and thyme. Place the roast in a large zip-loc bag and add the wine. Place in the refrigerator and marinate for at least 6 hours and up to 24 hours.
To ensure even cooking, take the pork out of the refrigerator 1 hour before cooking. Remove the pork from the bag, reserving the liquid. Pat the roast dry with paper towels and lay out. Keeping a 1/2 inch border around the edges of the pork, place the slices of cheese over the interior of the roast. Then close the leaves of meat together to reform the roast. Using kitchen twine, tie loops of around the circumference of the roast to hold its shape. Secure the ends of the roast with toothpicks to keep the cheese from melting out during cooking.
Preheat the oven to 450º F. In a large sauté pan, melt the 2 tablespoons of the butter and 1 tablespoon of oil over medium-high heat. Add the onions and sauté for 10-15 minutes. Add the garlic and cook for another 5 minutes. Turn the heat to low and keep warm while preparing the roast.
In a large dutch oven, heat the remaining butter and oil over medium-high heat. Place the roast uncut side down and let the bottom brown for 5 minutes. Baste the roast with the butter and oil. Place the uncovered dutch oven in the oven to allow to top and sides of the roast to brown, about 15 minutes. Remove the roast from the oven. Reduce the oven temperature to 325º F. Pour the reserved marinade mixture over the roast and add the sautéed onions. Cover the dutch oven with a lid or large piece of aluminum foil. Cook the roast until the internal temperature registers 135º F for medium to medium rare, about 1 1/2- 2 hours. Baste the roast with the cooking juices every 30 minutes.
Transfer the roast to a cutting board, reserving the onions and cooking liquid. Tent lightly with aluminum foil. Allow the roast to rest for 20 minutes before slicing.
To make the sauce, strain the cooking liquid from the onions. Separate and discard the fat from the meat juices. Keep the onions warm until serving. In a medium saucepan over medium-high heat, add the vinegar. Boil the vinegar until it has reduce to 1 tablespoon. Pour in the meat juices and boil down rapidly until they have reduced to about 2/3 cup. Add the cream and simmer for 5 minutes. Add the mustards and simmer for another 2-3 minutes. Season to taste with salt and pepper. Remove from the heat and swirl in the butter.
Slice the pork and serve with the onions and sauce. Enjoy!
Printed from thegalleygourmet.net