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Pork Roast Fresh Rosemary With Vidalia Onions Rose Wine Sauce

By

Sibling Rivalry White VQA LCBO 126144 Lightly Sweet
Eastdell Estates Rose VQA LCBO 560243

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Ingredients

  • Brine
  • 8 cups(2l)cold tap water,divided
  • 1/4 cup salt
  • 1/4 cup sugar
  • Roast
  • 2 to 3 lbs well-trimmed bonless pork loin roast
  • 1 tbsp oil
  • 3 cups diced Vidalia or other sweet onion
  • 2 lg.cloves garlic,minced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp minced rosemary
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • Sauce
  • 1/2 cup flour
  • 1 to 2 tbsp butter
  • 3 cups chicken broth
  • 1/2 cup rose wine
  • 1 tsp minced fresh rosemary

Details

Servings 8

Preparation

Step 1

Heat 2 cups water mixed with salt and
sugar until very warm;stir to dissolve salt and sugar.Meanwhile,place loin in a lg.casserole dish big enough to hold
it and water,such as a 13x9 inch(3l)dish;pour in remaining cold tap water.Add warm sugar and salt water.Cover;refrigerate 8 to 12 hours.
(if longer time is needed,refrigerate in brine for up to 12 hours;then drain.Return to drained dish;refrigerate until needed,up to half a day)
Heat oil in a medium frying pan over med.heat until hot.Add onion;reduce heat to med.-low.Saute,uncovered,for 15 min.or until onion is lightly golden and much reduced in volume.Stir in garlic.Remove from heat;put a third of onions into a small dish.Reserve these for sauce.Mix parsley,rosemary,black pepper and salt into remaining onions.
Preheat oven to 350F
Drain loin;discard brine.Pat dry with
paper towels.Lay roast on cutting board Horizontally stab a boning knife into centre of 1 end,carefully working knife back and forth to form a slash that comes within 1 inch of either side
Turn roast and do same from other side.Work knife carefully so slash goes completely through length of loin.
Switching ends back and fort as needed,
stuff rosemary-onion mixture into loin slit.(Roast can be covered and refrigerated for up to half a day)
Heat a lg.heavy frying pan capable of going into the oven(cast iron is best)
until hot,over med.-high heat.Beginning
fat-side down,brown pork about 2 min.per side.Place in oven fat side up.
Bake 50 min.if roast is browning too much,loosely cover with a patchment papper.Check internal temp.as needed,continue baking another 10 to 20 min.or until 145F to 150F.(Allow additional roasting time for made-ahead chilled stuffed roast)Remove roast to cutting board;tent with papper
while making sauce.
Sprinkle flour over pan drippings;add butter as needed to mostly dissolve flour.Place pan over med.heat;slowly stir in a mixture of broth and wine.Mixture will be lumpy.Bring to a boil;let bubble several minutes or until desired thickness.Season with salt and pepper.Stir in juices released by tented roast.
Strain gravy,discarding solids;stir in reserved onions and final tsp of rosemary.Taste and add seasonings as needed.Slice roast a generous 1/4 inch thick,laying slices as cut onto warm serving plates.Drizzle with a bit of sauce;pass remaining sauce at the table.

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