Garlic Pork Loin with Wine Sauce
This garlic pork loin is my take on the famous and tasty Portuguese dish “Carne de Porco em Vinha D’Alhos. It's seasoned and roasted to perfection!
roasted pork loin, wine sauce
For the pork loin:
Knorr chicken bouillon powder
ground black pepper
or 1 tsp dried
boneless pork loin
Fresh rosemary sprigs to decorate
Fresh lemon to decorate
For the wine sauce:
dry white wine
white ground pepper
Prepare the pork loin.
Preheat oven to 400° F (about 200º C).
Tie pork loin with a cooking string. Or Follow the instructions on how to string a pork loin
In a blender or food processor, process the first 6 ingredients. Place pork loin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over pork loin.
Roast in oven until a meat thermometer inserted into center of pork loin registers 155°F., about 55 minutes.
Remove from oven, transfer loin to a platter, and discard string. Keep it warm while making the wine sauce. Slice loin just before serving.
Prepare the wine sauce.
Pour white wine into the roasting pan in which the loin was cooked. Place pan over medium heat, and scrape up browned bits from its bottom.
Add stock, salt, and pepper; then, bring to a simmer. Cook, stirring, until liquid has reduced to half. Skim fat from surface of the liquid.
Strain sauce and serve hot with sliced pork loin. Garnish with rosemary sprigs and sliced lemon, if desired.
Any leftovers must be refrigerated for up to 3 days.
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