This spice mixture rubbed onto the pork is a classic French combination of warm spices called Quatre-Épices which literally means four spices. Once the pork begins roasting, the aroma of the Quatre-Épices will fill your kitchen and make you dream of being in France.
1 Trimmed Boneless Pork Loin Roast
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1/3 Cup Dry White Wine
2/3 Cup Chicken Broth
Preheat your oven to 350º F. Pat your pork dry with paper towels. In a small size bowl combine the kosher salt, cinnamon, pepper, nutmeg and cloves. Mix well and then rub the spice mixture all over the pork. Put the pork roast onto a rack that fits into a roasting pan. The smaller the roasting pan the better. Place into the oven and roast for about 1 hour. The center should read 155º F when you insert a meat thermometer. Remove from the oven and transfer to a warm serving platter. Let stand for 15 minutes. This will set the juices and the meat will continue to cook a bit more and should reach 160º F. Letting it stand makes it easier to slice as well. While the pork roast is resting place the roasting pan over a burner and turn the heat up to a high heat. Add the white wine. Bring to a boil and stir until the browned bits are loosened from the bottom of the pan. Add the chicken broth and let boil for another 2 minutes. Stir constantly. Remove from the heat and skim off the fat. Pour the pan juices into a gravy boat or pitcher and serve along with the pork roast. You may want to also serve this dish with applesauce. Serves 6
I’ll bet you counted more than four spices in that ingredient line-up didn’t you? Here is a bit about Quatre-Épices:
Quatre-Épices or “Four Spices” usually includes four or five spices and are commonly used in French cuisine. In many French households the combination of spices are mixed in advance and kept on hand. This is a great idea as it gives the spice combination a chance to really meld together.