Roast Pork Loin
Makes 8+ servings. A hit. From Mark Bittman's "How To Cook Everything." I make it with sharp paprika in place of cayenne. You can do the spice/salt rub a day in advance, in which case put a piece of wax paper over it in the fridge.
salt & fresh ground pepper, to taste
2 tbsp fresh rosemary, minced or 1 tsp dried
1/4 tsp cayenne (optional)
1 tsp or more minced garlic (or slivers embedded in pork)
1 3to 4 lb pork loin roast, bone-in, or 1 2 to 3 lb boneless pork loin
1 1/2 c. dry white wine or stock
salt & fresh ground pepper, to taste
2 tbsp fresh rosemary, minced or 1 tsp dried
1/4 tsp cayenne (optional)
1 tsp or more minced garlic (or slivers embedded in pork)
1 3to 4 lb pork loin roast, bone-in, or 1 2 to 3 lb boneless pork loin
1 1/2 c. dry white wine or stock
- Preheat over to 450F. Rub the spice all over the roast Place the meat in a roasting pan and put it in the oven. Roast for 15 minutes.
- Open the oven and pour about 1/2 c. of wine/stock over the roast. Lower the heat to 325F. Continue to roast, adding about 1/4 c. of liquid ever 15 minutes or so. If liquid accumulates, use it to baste.
- Start checking at 1.25 hours -- it will be 145-150F internal temp. Let the meat rest. Deglaze the pan and serve juices on the side. If feeling decadent, add some butter to the juices.
