Cookbook Review: Essential Pepin by Jacques Pepin

Now you can celebrate Jacques Pepin's life in the kitchen by reading, and cooking from his magnum opus, Essential Pepin.  The simplicity and purity of his recipes, makes this an essential cookbook for every chef, and home cook. This cookbook also comes with a DVD demonstrating every technique you will ever need to use in the kitchen!

Slow-Cooked Pork Roast:  Recipe adapted from Essential Pepin, by Jacques Pepin 2011

Some cuts of pork, such as the loin and tenderloin, are lean and very low in cholesterol and fat.  This sirloin roast, from the end of the loin where it attaches to the tenderloin, or fillet, is so lean that it would be dry if cooked in conventional manner.

Marinade
2 tablespoons dark soy sauce
1 tablespoon honey
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon canola oil

1 pork sirloin roast (about 2 pounds), trimmed of all surface fat

Preheat the oven to 275 degrees.
FOR THE MARINADE:  Mix all the ingredients together in a small bowl.

Place the roast in a roasting pan and rub it on all sides with the marinade.  Roast for about 3 hours, turning the meat in the juices every 45 minutes and adding a few tablespoons of water to the pan if a little additional moisture is needed.  When the roast reaches an internal temperature of about 150 degrees, remove it to a carving board.  Add enough water to the pan to create about 1/2 cup juices and stir to melt the solidified juices.

Cut the roast into 1/4-inch-thick slices and serve about 3 slices per person, with a generous spoonful of the juices.