ROSEMARY ROASTED PORK LOIN
Steps:
- Preheat the oven to 400 degrees. Pound the garlic, rosemary and sage to a smooth paste in a mortar and pestle or puree in a spice mill. Add salt and pepper to taste. Insert a long, slender object, such as a sharpening steel, through the roast, from one end of the loin to the other, making a tunnel through the center. Stuff half the herb paste into this tunnel, working from both ends, pushing it in with your fingers. Rub the roast with the olive oil, season with salt and pepper, and rub the remaining herb paste on top of the roast. Tie the rosemary sprigs on the roast lengthwise with butcher's string. Place the roast on a rack in a roasting pan in the oven. Roast at 400 degrees for 20 minutes. Reduce the heat to 325 degrees, add the 1 cup wine and the broth to the roasting pan, and continue roasting until the pork is cooked, 1¼ to 1½ hours. Add broth and wine as necessary to keep about ½ inch liquid in the roasting pan. Baste the pork often with the pan juices. This is most easily done with a bulb baster. When the pork is cooked, the internal temperature will register about 160 degrees. Transfer the roast to a carving board, cover with foil, and let stand for 5 minutes. Meanwhile, strain the pan juices into a gravy separator. Deglaze the roasting pan by placing it over a top burner at high heat, adding the ¼ cup wine, and bringing it to a boil. Simmer for 2 minutes, scraping the bottom of the pan to dissolve any congealed juices. Add this mixture to the gravy separator. Pour off the pan juices into a sauce boat, leaving the fat behind. Season the juices with salt and pepper. To serve, remove the string and rosemary sprigs. Slice the roast widthwise and serve with the pan juices on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #preparation #4-hours-or-less
You'll also love
