Garlic Pork Loin Roast with White Wine Pan Sauce

By lorik

This pork roast and pan sauce is sure to be a hit at your next gathering. And if there’s any pork leftover, it makes a fantastic sandwich.

Makes 8 servings (2 cups sauce)
Total time: 1 1/2 hours

Ingredients

• FOR THE PORK, CUT:
• 1 boneless pork loin roast (2 1/2–3 lb.)
• 3 –4 cloves garlic, thinly sliced
• Salt and black pepper
• 1 Tbsp. each olive oil and unsalted butter
• FOR THE SAUCE, HEAT:
• 3 Tbsp. all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup dry white wine

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 425°.

For the pork, 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 sauté pan over medium-high. Add pork and sear on all sides, 5 minutes; transfer pan to oven. Roast pork until an instant-read thermometer inserted into the center registers 145°, 45–50 minutes.

Transfer pork to a platter, tent with foil, and 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, scaping 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. Remove string from pork, slice into 1/4-inch-thick pieces, and serve with sauce.

Per serving: 271 cal; 12g total fat (4g sat); 82mg chol; 78mg sodium; 3g carb; 0g fiber; 32g protein