Garlic Pork Loin Roast with White Wine Pan Sauce

By ezunich

Ingredients

• 1 2 1/2 - 3 lb pork loin roast
• 3-4 cloves garlic, thinly sliced
• salt
• pepper
• 1 tbs olive oil and unsalted butter
• 3 tbs flour
• 1 1/2 cup chicken broth
• 1/2 cup white wine

Preparation

Step 1

Preheat oven to 425°. Cut slits 1/2 inch deep at 1 inch intervals all around the pork and insert garlic into slits. Season pork with salt and pepper. Tie pork snuggly with kitchen string at 2-3 inch intervals. Heat oil and butter in a sauce pan over medium-high heat. Add pork and sear on all sides, 5 minutes; transfer pan to oven. Roast pork until thermometer reads 145° - 45-50 minutes. Transfer pork to a platter, tent with foil, rest 10-15 minutes. For the sauce, heat drippings in pan over medium. Whisk in flour and cook 2 minutes. Deglaze pan with broth and wine, scraping up any brown bits and bring to a boil. Cook sauce until it thickens, 1-2 minutes. Whisk in any residual juices from roasted pork into sauce, then season with salt and pepper. Remover string, slice into 1/4 inch thick pieces and serve with sauce.