准备

烤猪肉

• Position a rack in the center of the oven and heat the oven to 400°F.
• Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic and thyme and cook for 1 minute more. Transfer to a plate; let cool.
• 删除的年代kin and fat from the top of the roast. Using a sharp knife, score the skin crosswise through to the fat at 1/2-inch intervals; set aside. Score the meat in a crosshatch pattern, cutting about 1/2 inch deep. Season generously with salt and pepper, and spread the onion-garlic mixture over the surface. Lay the orange slices on top, replace the skin and fat, and tie the roast with twine crosswise at 1-1/2-inch intervals. Generously season the skin with salt. (See the Test Kitchen post for如何准备烤的分步照片）
• 转移到大型带框的烤盘上，烘烤直到插入烤肉中心的即时阅读温度计读数为145°F，约1-1/2小时。
• Transfer the roast to a cutting board and let rest for at least 30 minutes and up to 1 hour.

做肉汁

• Meanwhile, pour off and discard the fat from the baking sheet; set aside. In a 1-quart saucepan, bring the chicken stock to a simmer. Pour 1 cup of the stock onto the baking sheet and stir, scraping up the browned bits. Pour through a medium-mesh sieve back into the saucepan and keep warm over low heat.
• (At this point, if the skin is not completely crisp and bubbly, untie it from the roast, put it back on the baking sheet, and bake until it is. Lay it back on top of the roast.)
• 用中低火将黄油融化在2夸脱的锅中。加入面粉并不断搅拌直至焦糖颜色3至5分钟。搅拌汤匙，慢火煮，经常搅拌，直到面粉味道消失，5至10分钟。加入奶油，果冻和蓝纹奶酪和小火煮，经常搅拌，直到肉汁光滑而厚，足以覆盖勺子的背面，约5分钟。调味，用盐和胡椒粉调味。

Serve

• Remove and discard the twine (if you haven’t already) and carve the pork as shown below. Include crackling and orange-onion stuffing with each portion and serve with the gravy.

提前提示

You can prepare the pork for roasting up to 6 hours ahead; after roasting, let it rest for up to 1 hour.