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Saturday, October 30, 2010

Herb Roasted Pork Loin

 This is one of those perfect company entrees: You do most of the work ahead of time, it's easy, it looks impressive and tastes great. 

 Serves 8 to 12

Herb rub (double for larger roast):
1/4 cup finely chopped fresh roasemary or 2 tbsp. dried
2 tbsp. finely chopped fresh sage or 1 tbsp. dried
2 tsp. crushed fennel seeds
2 tbsp. minced garlic
2 tbsp. olive oil
1 tbsp. kosher salt
1 tsp. black pepper

4-lb.  center-cut boneless pork loin, with thin layer of fat left intact on one side
1/2 tbsp. olive oil
10 cloves garlic, thinly sliced 
White wine
1 cup chicken or beef broth
Salt and pepper to taste
Preheat oven to 450 degrees F.
Combine the herb-rub ingredients in a  bowl and set aside.

Prepare shallow roasting pan by brushing with the 1/2 tbsp. oil and scattering the sliced garlic over the center of the pan in a long strip to provide a bed for the roast.

Rub herb mix all over roast to give it a generous coating. Lay roast on garlic in prepared pan, fat side up. Place in center of oven and roast for 15 minutes. Turn oven down to 300, pour in white wine to cover bottom of pan. Roast for 1 hour longer and test the meat. When instant-read thermometer reads 145 to 150 degrees, remove pan from oven and cover loosely with foil while you make the sauce (sauce optional). Roast longer if necessary, but don't overcook as it will dry out.

To make the pan sauce, add pan drippings and brown bits to saucepan with 1/4 cup wine and the broth. Boil till reduced by nearly half. Strain out solids and season to taste with salt and pepper..