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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (4 lb) center-cut boneless pork loin, with a thin layer of fat left intact, or an 8 lb double pork loin roast, tied and trimmed (double the herb recips for the last one)
Herb Rub
2 tbsp dried rosemary
1 tbsp dried sage
2 tsp crushed fennel seeds
1 tbsp kosher salt
1 tsp pepper
Pan sauce
2 1/2 tbsp olive oil
10 cloves garlic, thinly sliced
1/4 cup dry white wine
1 cup chicken or beef stock
Salt and pepper, to taste
Combine rub ingredients and then rub all over meat to provide a generous coating. Preheat oven to 450. Brush the meat with 2 tbs oil. Brush a shallow roasting pan with remaining 1/2 tbsp oil and scatter the sliced garlic on the bottom to provide a beat for the roast.
Lay the roast in the pan, fat side up. Roast in the oven for 15 minutes and lower the heat to 300. Roast for 1 1/4 hours for 4 lb roast and 2 hours for 8 lb roast, or until meat thermometer read 145 to 150 degrees, remove the meat from the oven to a carving board and cover loosely with foil while preparing sauce.
Sauce: Pour off the fat and add the wine to the roasting pat and bring to a boil, scraping any browned bits from the bottom. Add the stock, and cook until the sauce is reduced by half. Strain the sauce, season with salt and pepper, and serve over 1/4 inch thick slices of meat. Serves 8 (4 lb roast)
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TUSCAN HERB ROAST PORK
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (4 lb) center-cut boneless pork loin, with a thin layer of fat left intact, or an 8 lb double pork loin roast, tied and trimmed (double the herb recips for the last one)
Herb Rub
2 tbsp dried rosemary
1 tbsp dried sage
2 tsp crushed fennel seeds
1 tbsp kosher salt
1 tsp pepper
Pan sauce
2 1/2 tbsp olive oil
10 cloves garlic, thinly sliced
1/4 cup dry white wine
1 cup chicken or beef stock
Salt and pepper, to taste
Combine rub ingredients and then rub all over meat to provide a generous coating. Preheat oven to 450. Brush the meat with 2 tbs oil. Brush a shallow roasting pan with remaining 1/2 tbsp oil and scatter the sliced garlic on the bottom to provide a beat for the roast.
Lay the roast in the pan, fat side up. Roast in the oven for 15 minutes and lower the heat to 300. Roast for 1 1/4 hours for 4 lb roast and 2 hours for 8 lb roast, or until meat thermometer read 145 to 150 degrees, remove the meat from the oven to a carving board and cover loosely with foil while preparing sauce.
Sauce: Pour off the fat and add the wine to the roasting pat and bring to a boil, scraping any browned bits from the bottom. Add the stock, and cook until the sauce is reduced by half. Strain the sauce, season with salt and pepper, and serve over 1/4 inch thick slices of meat. Serves 8 (4 lb roast)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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