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

Steps

1. Pork Roast:
2. 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.
3. Bring meat to room temperature before roasting.