Roast Pork Loin with Herb Sauce
Description
Serve this lovely and delicious pork loin for your special meal or a Sunday dinner. It really is simple to make and is served with an herb sauce that makes it truly wonderful. Serve with your favorite potatoes and vegetables.
Ingredients
Sauce:
3 T. extra virgin olive oil
1 c. chopped shallots, very finely chopped (about 4 large)
salt, to taste
pepper, to taste
1/2 c. white balsamic vinegar
1/2 c. water
1/4 c. sugar or Acacia honey
1 c. (packed) equal amounts fresh mint, parsley and dill
Roast Pork Loin:
5 lb. pork loin roast, well-trimmed with a thin layer of fat on top of roast
12 garlic cloves
4 T. rosemary, stemmed
1 T. fennel seeds
1 T. Kosher salt
1 T. freshly ground black pepper
2-3 T. olive oil, for drizzling
1 c. dry white wine
freshly squeezed juice from 1 lemon
Directions
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Pork Roast:
Lay pork down and cut it in half horizontally to yield two 7-8 inch pieces. Lay one pork loin fat-side down then top with the second pork loin with the fat side up, making sure the meat is touching the other side of the meat. Tie with butcher's twine securely. Make small incisions all over roast; fill with garlic and rosemary. Season roast with salt, pepper and fennel. Refrigerate uncovered for several hours or overnight.
Bring meat to room temperature before roasting.
Preheat oven to 400 degrees. Line a roasting pan with aluminum foil.
After pork roast has been brought to room temperature, coat with olive oil.
Roast pork for 30 minutes. Turn, add wine and roast 45-55 minutes more to an internal temperature of 145 degrees.
Let stand covered with loose foil for 15 minutes; carve into 1/2 inch thick slices.
Spoon pan juices over the slices; sprinkle with lemon juice. Serve topped with herb sauce.
Herb Sauce:
In a small pan, heat olive oil over medium-low heat; cook shallots that have been seasoned with salt and pepper, until very soft and tender, 8-10 minutes. Raise heat; add vinegar, water and sugar. Dissolve sugar into vinegar, take off heat; stir in herbs. Serve at room temperature or chill.
6 servings.