ROAST LOIN OF PORK

Roast Loin Of Pork image

Provided by Craig Claiborne And Pierre Franey

Time 2h30m

Yield Six to eight servings

Number Of Ingredients 9

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Ingredients

2 3-pound boneless loins of pork, center cut
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 cloves garlic, each cut into 4 slivers
1 small onion, peeled and cut in half crosswise
1/4 cup dry white wine
1/2 cup chicken broth
Applesauce with horseradish (see recipe)

Steps:

Preheat the oven to 425 degrees.
Sprinkle the pork on both sides with salt, pepper and thyme. Make four gashes in the top of each pork loin and insert one sliver of garlic into each gash. Put the pork in a roasting pan and place the onion halves, cut side down, around the loins.
Place in the oven and bake 30 minutes.
Turn the pork loins to their opposite sides and continue baking, basting often, about 45 minutes.
Pour off the fat from the roasting pan and add the wine and chicken broth, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Return the roast to the oven and reduce the oven heat to 375 degrees. Continue roasting and basting for about 45 minutes.
Transfer the roast to a warm platter and cover with foil. Let it stand about 10 to 15 minutes before slicing. Serve the pan juices and applesauce with horseradish separately with the carved roast.

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