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Smoked Thanksgiving Turkey with Morita Chile Gravy

November 11, 2016
Smoked Thanksgiving Turkey Recipe

I meant to send this post out to you all week but then Tuesday happened and it has just seemed ridiculous to talk about turkey in our current state. The disappointment is real as is the confusion, sadness, nausea.

I’ve tried sorting the whole thing out in my head and am trying to understand—clearly the majority—of America’s intentions. As someone who holds liberal values and who has recently moved from very conservative North Dakota back to very liberal California I think I can say with some certainty that there are good, kind people all over our country. I want to believe that these same people didn’t vote for Donald Trump because they agree with his disgraceful behavior but that they just wanted something different and they truly felt like he could change our system for the better. I guess we will see. I hope they are right.

Smoked Thanksgiving Turkey Recipe

I know eating your feelings is not the best coping mechanism but its the one I turn to the most and so if I’m going to get through the next four years it’s probably going to be with food. And margaritas. I also think a good way to temporarily lift your mood is to dive headfirst into an intensive project. So why not take 4 hours this Thanksgiving and make a smoked turkey?

Now smoking a turkey is not like popping it in the oven, walking away, and coming back a few hours later to the perfectly roasted bird. It does take some finesse, some timing, a certain comfort level with your grill, but it’s not rocket science either.

The first step to a smoked Thanksgiving turkey is the brine

The turkey starts the same as you would if roasting, which is to say, with a dry brine. A dry brine is just a fancy way of saying rub the turkey all over with salt (plus I also used minced dried Morita chiles and garlic). Then letting it sit overnight uncovered in your refrigerator.

Smoked Thanksgiving Turkey Recipe

Make an aromatic broth for the smoked Thanksgiving turkey to cook in

You then place it in a disposable aluminum pan with some stuff that will make it taste really good and will give you the base for your gravy, so we’re talking onions, carrots, celery, herbs, and chicken broth.

Smoked Thanksgiving Turkey Recipe

You also want to soak two large handfuls of hickory chips for at least 30 minutes. Soaking them will keep them from burning up too quickly on the hot charcoals and infusing the turkey with delicious, hickory flavor. Side note: you can use other types of wood chips for slightly different flavor; apple wood, mesquite, cherry are all good.

Smoked Thanksgiving Turkey Recipe

The trickiest part is maintaining an even temperature on your grill. This is pretty easy to do if you are using a gas grill but with charcoal you will have to keep monitoring the temperature with a grill thermometer (you can go fancy or cheap) and adding more charcoal so it stays hot enough. Once you light the coals, let them get good and hot and covered with gray ash. Arrange them on one half of the grill and put a medium disposable aluminum pan in the middle filled with water. This will help keep the bird moist, maintain the temperature, and be a drip pan.

Smoked Thanksgiving Turkey Recipe

Start with the turkey breast-side down so it doesn’t dry out the breast meat then, halfway through, flip it breast-side up and cook the rest of the way until the internal temperature reads 170°F.

Smoked Thanksgiving Turkey Recipe

The gravy is made from the smoky juices of the smoked Thanksgiving turkey plus extra minced dried Morita chiles, fresh thyme leaves, and white wine. I use the fatty pan drippings and make up for any necessary fat with olive oil so it is a dairy-free gravy, feel free to substitute butter if you’d like.

Smoked Thanksgiving Turkey Recipe

What more would you like to know about cooking a turkey? I want you to give it a try so if you need help I am here for you. I have cooked so many turkeys in so many ways so shoot….what you got? Here are a few other ideas to mull over:

Smoked Thanksgiving Turkey with Morita Chile Gravy Recipe

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: 10-12 Servings

The ins and outs of how to smoke your Thanksgiving turkey using your grill, some charcoal, and a few handfuls of hickory chips, plus a spicy, smokey dried morita chile gravy. This is the way to do Thanksgiving.

If using a frozen turkey, give yourself plenty of time for it to thaw. A completely frozen 12-pound turkey could take 4-5 days to thaw in the refrigerator.


    For the Turkey:
  • 12 pound turkey, fresh or thawed completely if frozen
  • 3 dried morita chiles
  • 3 cloves minced garlic
  • 2 tablespoons kosher salt
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 teaspoon dried marjoram
  • 3 bay leaves
  • 2 cups low-sodium chicken broth
  • For the Gravy:
  • 3 cups low-sodium chicken broth
  • 1 dried morita chile
  • 1/3 cup all-purpose flour
  • 1 teaspoon fresh minced thyme leaves
  • 1/2 cup dry white wine
  • For the Grill:
  • 2 handfuls hickory chips, soaked for 30 minutes
  • 1 large bag charcoal
  • 1 medium-sized aluminum roasting pan
  • grill thermometer and meat thermometer
  • 2 large aluminum roasting pans


    Starting the Day Before:
  1. Remove giblets and neck from the turkey and save for another use, or discard. Rinse turkey inside and out with cold water and shake dry. Place on a large baking sheet.
  2. Remove stem from chiles and mince them with a sharp knife into very small pieces, removing as many seeds as you'd like to make it less spicy. Combine chiles with garlic and salt in a small bowl.
  3. Season turkey inside and out on all sides with the chile mixture then refrigerate turkey, uncovered, for at least 12 hours.
  4. The Next Day:
  5. Remove turkey from the refrigerator and let sit at room temperature for 1 hour. Don't rinse, brush breast, legs, and thighs with oil.
  6. For a charcoal grill, light charcoal and wait until the briquets are all lit and well ashened then arrange in a half circle on one side of the grill. Fill the medium-sized pan with warm water and place in the middle of the coals as a drip pan. You want to maintain a grill temperature of between 350°F-400°F, attaching a grill thermometer to the vent holes is helpful.
  7. Place one large foil pan inside another then combine celery, onion, and carrot, marjoram, and bay leaves in the top pan. Add 2 cups of broth. Place turkey, breast-side down in the pan.
  8. Sprinkle one handful of the drained, soaked chips directly over the hot coals or to the smoker box of a gas grill. Place the cooking grate one the coals and place the pan with the turkey directly over the pan of water on the bottom with the legs facing the hottest part of the grill.
  9. Cover grill and monitor the temperature, adding more charcoal as needed.
  10. Smoke turkey 1 hour, then flip so it is breast-side up. Add 12-15 briquettes to the coals and sprinkle remaining wood chips over charcoal. Continue smoke-roasting until a thermometer inserted in the thickest part of the thigh reaches 170°F.
  11. To fully cook the turkey can take anywhere from 2-4 hours depending on the size of the bird and how hot you maintain the grill, figure roughly about 15-20 minutes per pound if the grill stays between 350°F-400°F. After 1 1/2 hours check to see if any parts are getting to dark, like the wing tips or the ends of the drumsticks, if so, cover them with foil.
  12. Once completely cooked, remove roasting pans with turkey from the grill. Transfer turkey to a cutting board and let rest 30 minutes. Save pan with veggies and drippings for the gravy.
  13. To Make the Gravy:
  14. Strain contents of the pan into a bowl, pressing on the veggies to extract as much juice as possible. Pour the drippings into a fat-separator if you have one, if not just leave it in the bowl and let it sit a few minutes to allow the fat to rise to the top.
  15. Spoon fat into a measuring cup, you should have 1/2 cup; add olive oil, or melted butter to make up the difference if you don't have enough. Measure remaining liquid, you should have 3 cups, add more chicken broth as needed. Remove stem from chile and mince as you did above.
  16. Pour fat into a medium, heavy-bottomed saucepan and place over medium heat. Whisk in flour and let cook, whisking constantly until toasted and starting to brown, about 3 minutes. Whisk in minced chile and thyme and let toast 1 minute more.
  17. Slowly whisk in wine then measured broth, pouring in a little at a time, whisking continuously, until all is added. Bring to a simmer, then reduce heat and let cook a couple minutes, whisking constantly, until slightly thickened. Taste and season with salt and pepper as needed.
  18. Carve turkey and serve immediately with hot gravy.

Comida Latina, Dairy Free, Drinks, Recipes, Top

Mezcal Holiday Punch

November 10, 2015
This mezcal holiday punch is made with mezcal, ginger beer, citrus juice, pineapple juice, and orange liqueur. It is the perfect cocktail for entertaining!

Okay, if you guys are anything like me then you’ve for sure planned out your Thanksgiving menu by now. And I want to know what it is. Seriously, I love hearing people’s plans for this most wonderful food-filled holiday, so please share if you have a spare second.

Big Batch Mezcal Holiday Punch

We are having a small get together, just the four of us plus three more friends but I plan on making enough food to feed you and everyone you know so if you’re in the area feel free to come on over. Here’s what I have in mind:

Thanksgiving Menu 2015

This Mezcal Cocktail

Green Chile Whipped Goat Cheese and Crackers from 101 Cookbooks

Potato, Garlic, and Leek Soup from Two Red Bowls

Mexican Lime-Poached and Roasted Turkey

Pumpkin Mole

Sweet Potato Casserole Tian from Beard + Bonnet

Chard and Persimmon Salad with Maple Vinaigrette

Pearl Onion and Pumpkin Seed Stuffing

Roasted Brussels Sprouts with Warmed Turkey Bacon Vinaigrette from What’s Gaby Cooking

Spiced Pumpkin Fritters

Sweet Molasses Apple Pie

Now, let’s get back to that cocktail, shall we?

Mezcal Punch Recipe

The inspiration for this drink came from one of my favorite sites A Thought For Food. A while back Brian posted a gorgeous scaled-down mezcal cocktail with loads of citrus, honey, and of all things, sesame oil. I’m always on the hunt for mezcal inspiration and this one was a gem.

 Holiday Punch

I wanted to use these flavors but in a drink I can make for a crowd. We all know the secret to a successful party is a signature cocktail but no one wants to play bartender all night, especially on Thanksgiving when you are also roasting a turkey, mashing potatoes, whisking gravy, and negotiating family drama all at the same time.

Mezcal Holiday Punch Cocktail

I think you’re going to like what I came up with. Its simple but sophisticated with smoky undertones from the mezcal, a little fizz from the ginger beer, and bright notes from the citrus. If you’re feeling fancy this ice ring is beautiful and a snap to put together and freeze the night before.

Ice for punch

If you haven’t gotten your drink sitch planned out yet friends, this one just might be it.

Mezcal Holiday Punch


Mezcal Holiday Punch Recipe
Prep time
Total time
Inspired by A Thought For Food This drink is made for holiday entertaining. Mix it together then set it out for guests to help themselves.
Serves: 10-12 drinks
For the ice ring:
  • 4-5 cups water
  • 1 cup cranberries
  • 1 lime, sliced
  • 1 clementine, sliced
For the punch:
  • 2 cups mezcal
  • 2 (12-ounce) bottles ginger beer
  • 12 ounces pineapple juice
  • 1 cup fresh-squeezed orange juice
  • ½ cup Grand Marnier
  • ½ cup fresh-squeezed lime juice
  • Mint sprigs, for garnish
  • Orange wedges, for garnish
  1. The night before combine all the ingredients for the ice ring in a 10-inch tube pan or similar pan and freeze.
  2. Right before serving combine all punch ingredients in a bowl large enough to fit the ice ring. Place the bottom of the ice ring in hot water long enough to release. Place ice in bowl and serve each drink with an orange wedge and a sprig of mint.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Knowing that this recipe worked for you is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Side Dishes, Top

Cranberry-Pineapple Sauce

November 21, 2014


I’ve made converts with this cranberry sauce. I’m not kidding.

On Tuesday I did a cooking demo for all my lovely mom friends about the necessities of Thanksgiving and had a long lecture on cranberry sauce, because clearly that is the necessity of necessities and I had grown women tell me they have never eaten cranberry sauce!

Cranberry-Pineapple Sauce


First of all, I don’t really believe them because how is that even possible?!! But more importantly they loved this sauce. I had more people ask me for this recipe than any other thing I talked about. Not the turkey, not the mashed potatoes, but cranberry sauce. It is that good.

If you are among those whose plates lay bare of the red stuff let me tell you, this sweet-tart sauce will elevate every bite of turkey you take. Not to mention it is about the easiest thing you can make, really just a dump and boil kind of affair which can be made right now…….and will stay delicious until Thanksgiving covered in your refrigerator.

Cranberry-Pineapple Sauce

Cranberry-Pineapple Sauce

Yield: 6 servings

Cranberry sauce can be served hot, room temperature, or cold. Make the sauce up to a week in advance and keep refrigerated until ready to serve.


  • 12 ounces cranberries, rinsed
  • 1 cup water
  • 3/4 cup granulated sugar
  • Juice and zest of 1 orange
  • 1 jalapeño, cored, seeds removed and minced
  • 1 1/2 cups diced pineapple (about 1/2 medium pineapple)


  1. Combine cranberries, water, sugar, orange juice and zest, and jalapeños in a medium saucepan.
  2. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to a simmer and cook until most cranberries have popped and broken down and mixture has thickened slightly, about 15 minutes.
  3. Stir in chopped pineapple and serve.

Breads, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Top

Pumpkin Corn Muffins {Dairy-Free} + Thanksgiving Round-Up

November 20, 2013
 Okay, the count down is on people, T minus 8 days and counting. I’m not going to waste your time blabbing on about my kids or the seasons or any of that other stuff I always talk about. Instead I’m going to fill your brains with some insanely delicious food ideas for Thanksgiving and all the other holiday celebrations yet to come.

We are going to start off where no one in their right mind would… the bread and roll category. I’ve been making these pumpkin cornbread muffins for a couple years now and they are so apropos of the occasion that I just had to share them with you. They are a dense, crumbly affair which makes them perfect for sopping up gravy or making them into stuffing.

The second most important part of the meal is dessert…..doy. I’ll be making the classics, a Pumpkin Pie for me and an Apple Pie for everyone else. If ambition strikes I’ve narrowed it down to a couple other options either Cranberry-Lime Cookies or Pumpkin Cinnamon-Chip Cookies, but more than likely I’ll make some Canela Ice Cream and call it a day.


Pumpkin-Cinnamon Chip Cookies

 The Professor suggested we have lobster for Thanksgiving. After I wiped up the coffee I spit all over myself I offered to make a big steaming platter of mussels as an appetizer which might be a nice change of pace but you could just as easily do a big bowl of Tomato-Avocado Salsa and chips or Hummus and veggies which everyone loves and could be made a few days in advance.


Chard and Persimmon Salad with Toasted Coconut and Maple Vinaigrette

 Then comes the big spread. I always make the same Bay-Brined Roast Turkey. It is so good and never, ever fails. I wish we were having tamales but we’re not. I’m waiting for the kids to get a little older so they can help me, there are some things I don’t like doing alone. I tried to get my sister-in-law to overnight me some but I’m not holding my breath. Instead of tamales we will have the fluffiest buttermilk mashed potatoesRoasted Sweet Potatoes with Ginger and ScallionsBrown Rice with Scallions and CranberriesGarlicky BroccoliniChard and Persimmon Salad with Molasses Vinaigrette, and Cranberry Walnut Jell-O Salad just ’cause.

I’m still debating on the day’s cocktail. What is everyone drinking? I’d love to hear. I’m bouncing back and forth between bourbon and champagne or maybe hard cider…I don’t know, but whatever fills your cup I hope it is tasty and you will be clinking it with someone you love.


Pumpkin Corn Muffins {Dairy-Free}

 One last think I want to congratulate Jennifer! You are the winner of Foodie Fight Rematch. Shoot me an email so I can get you your game by Thanksgiving!

Pumpkin Corn Muffins {Dairy-Free} + Thanksgiving Round-Up

Yield: 12 Muffins


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil


  1. Heat oven to 400°F and line a 12-cup muffin tin with paper liners or grease with baking spray.
  2. Whisk together the cornmeal, flour, brown sugar, and salt in a large bowl.
  3. Beat the eggs in a separate bowl then whisk in the pumpkin purée, applesauce, and vegetable oil.
  4. Scrape the wet ingredients into the dry ingredients with a rubber spatula and mix together until combined.
  5. Evenly distribute the batter into the muffin cups and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.

Recipes, Salads, Side Dishes, Top

Waldorf Salad with Honey-Mustard Dressing

November 19, 2012

I’m thinking its time for a new perspective. It dawned on me the other day as I walked past the full length mirror in my bedroom that I cannot recall a time when I’ve looked at myself in the mirror and not found something to lament about.

I would say that for 25 years I have wished that I was thinner, taller, tanner, more muscular, you name it. The funny thing is when I look at past pictures of myself I always think, ‘Man, I looked good then.’ Even though I know for a fact that when those pictures were taken I thought I could stand to lose a pound or two… or ten.

Waldorf Salad

What if I just stopped? What if I stopped being mad at myself for all the things I’m not and started loving all the things I am? I’ve tried the negativity route for a long time now and clearly it hasn’t gotten me anywhere. Its not like I’ve trashed talked myself into a six-foot-tall, 110 pound Eva Mendes. Maybe its time for a little compassion.

When I look at my children I do not see one flaw. To me they are beautiful in every sense of the word. I adore their knobby knees and round bellies, what would be so wrong in thinking that way about myself? This body has done amazing things. It has successfully created not one…but two other human beings. I think that is more than enough to justify a lifetime of celebration.

Waldorf Salad

I’m tired of being a jerk to myself. I’m over not giving perfectly wonderful things the props they deserve. Did I walk out the door this morning with my shirt buttoned crooked? Sure did. Did I also get my daughter to school ten minutes early? You know it! Could Waldorf Salad be put in the category of old lady food? Possibly. Could it also be a crunchy, sweet and tangy? If you put a little love into it, absolutely!

Let’s ditch the mayo and add some sexy Greek yogurt. Lets forget about lemon for a while and use sultry tangerines instead. Spicy brown mustard wouldn’t be caught dead in a retirement home. Make it big (this recipe does serve 10 people), make it bold, quit apologizing and be proud of you and everything you create.

Waldorf Salad


Waldorf Salad with Honey-Mustard Dressing

Yield: 8-10


  • 1 cup walnut halves
  • 5 apples (about 1 1/2 pounds), cored and large dice
  • 4 stalks celery, cut on the bias into 1/4-inch thick slices
  • 1 pound red seedless grapes, quartered
  • 1/4 cup plain whole milk Greek yogurt
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons freshly-squeezed tangerine juice (from 1 small tangerine)
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt


  1. Heat oven to 350°F and arrange walnuts in a single layer in a large frying pan. Toast them in the oven until fragrant and golden, about 10-15 minutes. Let cool and roughly chop.
  2. Combine apples, celery, grapes, and walnuts in a large bowl. Combine yogurt, mustard, tangerine juice, honey, and salt in a medium bowl. Whisk until incorporated and smooth. Taste and add more salt if needed.
  3. Pour dressing over the fruit mixture and toss to combine. Serve immediately or refrigerate for up to 1 hour.

Condiments and Salsas, Recipes, Top

Whiskey Cream Gravy

November 12, 2011
 So in continuation with our Thanksgiving theme, I bring you..dum, dum, dum…..the gravy. 

A good gravy is the superhero of Thanksgiving. If you are planning a potluck Thanksgiving you want to make sure the best cook of the bunch is making the gravy, because a well-seasoned, delicious gravy will save all lackluster dishes.

Overcooked the turkey? Oh well, a little gravy over the top and they’ll never know.

Aunt Marge is on a diet and decided to omit the salt and butter from the mashed potatoes? The gravy will pick up the slack.

The pumpkin pie isn’t cooked all the way through? Okay, gravy can’t help that, just eat the parts closest to the edge and dump the rest.

I love this whiskey and cream infused gravy not only because it has whiskey and cream, but because it is really hard to mess up and can be made without the cumbersome steps of whisking flour into a roasting pan or separating the fat from the pan drippings. Not to mention you can make it completely in advance, like 2 days in advance people.

You get some turkey essence from browning the neck and giblets.

Then in the same pot, brown your veggies (don’t forget to season them!)

Then after you’ve added your stock and herbs, you add the magic.

 If you’re worried about giving alcohol to little kids you can add the entire whiskey amount all at once instead of saving some for the very end. The alcohol will cook out and even if it doesn’t cook all the way out, is it really a terrible thing to have all small children pass out after the meal is over? That’s what we call quiet time in our house.

Even if you get a few lumps in this gravy you strain it all before serving so who cares? Easy right?

If you do make it in advance, just strain it, let it cool, then cover and refrigerate. When you are ready to serve, pour into a medium saucepan, add the remaining whiskey and cream and bring to a simmer, stirring occasionally. Season with salt and pepper and serve.

Whiskey Cream Gravy

Yield: 8

Adapted from


  • Reserved neck and giblets from your turkey
  • 1/4 cup all-purpose flour
  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 1 quart turkey or chicken stock or low-sodium broth
  • 1/2 cup whiskey
  • 1 Bay leaf
  • 4 fresh sage leaves
  • 1/3 cup heavy cream


  1. Pat turkey neck and giblets dry with paper towels. Season with salt and pepper and coat with 1 tablespoon flour.
  2. Heat half the oil in a large saucepan over medium-high heat. Place neck and giblet in the pan and brown on all sides. Transfer to a plate and pour out any excess oil. Return pan to the heat and add remaining oil. Add onion, celery and carrots and season with salt and pepper. Cook, stirring occasionally until vegetables are softened and browned.
  3. Sprinkle remaining flour over vegetables. Cook, stirring frequently until flour is lightly toasted. Slowly pour in chicken broth, stirring constantly, then remove from heat. Add 1/4 cup whiskey, bay leaf, and sage leaves then return to heat. Add neck and giblets and bring to a boil. Reduce the heat to a simmer and cook, uncovered for 30 minutes or until reduced and thickened.
  4. Strain through a fine-mesh strainer into medium saucepan. Stir in cream and remaining whiskey, then return to stove over low heat to warm. Season with salt and pepper.

Dairy Free, Mains, Recipes, Top

Roasted Pork Loin with Root Vegetables and Mustard Pan Sauce Recipe

November 10, 2010
This flavorful roast commences the season of huge hunks of meat. From now until the first week of January we will be feasting on 20-pound turkeys, prime rib roasts and epic hams from California to the Carolinas and more or less the formula is the same. Hot oven, aromatic vegetables, a little liquor and of course (just in case you overcooked a little bit) some sauce.

If you need some inspiration this succulent pork loin is a good place to start. A bone-in pork loin will provide the most flavor and extra insurance that it won’t be dry, but if a boneless roast is the only one available that will work too. Keep in mind, a boneless roast will cook much faster, maybe 15 to 20 minutes less than a bone-in.

The vegetables in this recipe are also very flexible. I used beets, carrots, and potatoes, but if you find some sweet parsnips or baby turnips those would work too.

I like to do the whole shebang in a large roasting pan and toss it right on the stove top (taking up two burners on one side) to brown the meat and make the sauce. I went for years without a roasting pan and used a sturdy baking sheet, but the narrow lip of the baking sheet makes keeping the sauce contained very tricky.

Roasted Pork Loin with Root Vegetables and Mustard Pan Sauce Recipe

Yield: 6-8

A one-pan recipe fit for a crowd. Bone-in pork loin crusted with herbs, roasted with loads of root vegetables and finished with mustard.

Adapted from Everyday Food


  • 4 pound bone-in pork loin roast
  • 1/4 cup olive oil
  • 2 pounds root vegetables, peeled and halved lengthwise if large
  • 1 pound onions, peeled and quartered
  • 1 tablespoon dried rosemary leaves
  • 3/4 cup white wine
  • 2 tablespoons all-purpose flour
  • 2 tablespoons whole-grain mustard


  1. Generously season roast on all sides with salt and pepper. Let sit for 30 minutes at room temperature before cooking. Heat oven to 400°F.
  2. Heat 2 tablespoons oil in a large roasting pan over medium-high heat. Once shimmering, add roast and brown on all sides, about 5 minutes a side. Once browned on all sides add vegetables, rosemary leaves, and remaining oil. Season vegetables generously with salt and pepper and toss coat.
  3. Transfer pan to oven and roast, tossing vegetables occasionally, until an instant-read thermometer inserted in the thickest part reads 145°F, about an hour. Transfer pork to a cutting board and tent with foil. Let rest 10 minutes before slicing. Remove vegetables to a serving tray and cover with foil.
  4. While pork is resting, return pan to stove and place over medium-high heat. Add wine, and cook, scraping up any browned bits until syrupy. Add flour and cook, whisking constantly, about 1 minute. Gradually add 1 cup of water, whisking constantly. Bring to a simmer, then remove from heat. Add mustard and season with salt and pepper. Slice pork and serve.