Roast Pork Loin

Roast Pork Loin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    TBLSP vegetable oil, such as soy, corn or peanut

  • 1

    3 pound boneless center cut pork loin , trimmed and tied

  • Kosher salt and freshly ground black pepper

  • 1

    medium onion, sliced

  • 1

    carrot, sliced

  • 1

    stalk celery, sliced

  • 3

    clovers garlic, smashed

  • 3

    sprigs fresh sage

  • 3

    sprigs fresh thyme

  • ½

    cup dry white wine

  • 1

    cup chicken borth, homemade or low sodium

  • 1-2

    TBLS whole grain mustard

  • 1-2

    tablespoons unsalted butter diced and chilled

Directions

Preheat oven to 350 degrees In a large ovenproof skillet heat the vegetable oil over medium high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet and cook until golden brown, about 2 minutes. Use tongs to turn the meat and continue to brown it on all sides about 2-3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, elery, garlix and herb sprigs to the skillet. Cook, stirring frequently until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skilet to a high heat and scrape the bottom line with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil. Return the loan and any collected juices to the skillet. Tranfer the skillet to the oven and roast the loin until an instant read thermometer inserted into the center of the meat refisters between 145-150, about 40 minutes. NOTE: 1.75LB roast got to 152 at 40 minutes. Martha say 135 is OK. Transfer the pork to a plate and cove rit loosely with foil. Set it aside in a warm spot while you make the sauce. Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the veggies with a wooden spoon to extract as much liquid as possible. Discard the solids, Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium low, whisk in the mustard and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil. COOK'S NOTE: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees but be aware that this will not be as moist at higher temperature.


Nutrition

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