Roast Loin of Pork

By msanders93

Ingredients

• 6 po Pork Loin
• 1 tbsp Salt
• 1 tsp Pepper
• 2 tsp fresh or 1 Tsp dry Thyme
• 1/2 tsp grated Nutmeg
• 2 Carrots
• 1 la Onion
• 1 centiliter Garlic
• 2 whole Cloves
• 1 ri Celery
• 1 sp Parsley
• Bay leaf
• 1 1/4 cu dry White wine
• 1 1/4 cu Beef stock
• 1/2 Lemon

Preparation

Step 1

PREHEAT oven to 450. WIPE loin of pork all over with a damp cloth.
IN a
mixing bowl, combine the salt, pepper, thyme, and nutmeg and mix
well with
the fingers. Using the fingers, rub the mixture all over the
surface of
the pork but principally on the fat part. Place the roast fat-side
up in
a roasting pan. SCRAPE the carrots and trim off both ends. Slice
the
carrots and scatter the slices around the roast. PEEL the onion and
slice
into thin rings. Scatter the rings around the roast. PEEL the
garlic and,
using the flat side of a knife, crush it. Add the garlic to the
other
vegetables around the roast. Add the cloves. CUT celery rib into
four
sections and add along with the leaves. Add the parsley and bay
leaf,
then pour 1/2 cup of the wine or water around the roast. Add 1/2
cup of
the beef stock. PLACE the roast in the oven and bake for 20
minutes. By
this time it should be golden brown. If not, bake 5 to 10 minutes
more.
REDUCE the oven to 350 and continue roasting the pork. Use a large
kitchen spoon and baste the roast with the liquid in the bottom of
the
pan. Cook the roast for 3 to 4 hours while basting. The longer
the roast
cooks the more tender it will become. USING a two-pronged fork and
the
large spoon, transfer the roast to a serving dish and squeeze the
lemon
half over the roast. POUR the liquid from the roasting pan into a
1-quart glass-measuring cup. Using the large spoon, skim off the fat from
the top. Pour the remaining liquid back into the roasting pan. Bring
the liquid to a boil on top of the stove and add the remaining wine and
beef stock. When the mixture simmers, use a wooden spoon to work around
the bottom and sides of the roasting pan to scrape up the brown
particles that cling to the bottom and sides. This gives flavor to the sauce.
STRAIN the sauce into a serving dish and serve the sauce with the roast pork.
Yield: SERVES 6 to 8.