Roasted Pork Loin with Wine Sauce
Ingredients
For the pork loin:
- ¼ cup vegetable oil
- 6 garlic cloves
- 1 teaspoon Knorr chicken bouillon powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tsp fresh rosemary or 1 teaspoon dried
- 2 ½ pound boneless pork loin trimmed
- Fresh rosemary sprigs to decorate optional
- Fresh lemon to decorate optional
For the wine sauce:
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ teaspoon salt
- ¼ teaspoon white ground pepper
Instructions
- Prepare the pork loin. Preheat oven to 400° F (about 200º C).
- Tie pork loin with a cooking string.
- 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.
Recipe Notes
Nutrition
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