ROASTED PORK
We have prepared fish and chicken in parchment paper but never pork, so Giana's recipe really intrigued us. Cooking the pork loin in parchment paper helps to keep the juices inside the meat. Tender and moist, this is delicious roast pork. The pan gravy is simple and soaks into the sliced meat.
Provided by Giana Martino
Categories Roasts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Season pork with salt and pepper.
- 2. Tie pork with kitchen twine and tuck sage leaves along the twine.
- 3. Heat olive oil in a large cast iron skillet over medium-high heat until hot, but not smoking. Add pork and sear until brown on all sides including ends, about 10 - 15 minutes.
- 4. Wrap pork in parchment paper, tucking the ends under to seal. Place back in skillet and transfer to a 375 degree oven. Roast until a reading of 150 degrees is reached with a thermometer towards the center.
- 5. Remove pork from paper and transfer to a serving dish. Let sit for 10 minutes. Then remove twine and slice.
- 6. Using SAME cast iron skillet, add cider and stock, cook, stirring with a wisk, add any juices from pork, cook until syrupy and reduced to 1/3, add butter and stir until melted. Drizzle over pork.
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