Sunday Supper is a tradition in our family. We consider this our opportunity to reconnect with our family and friends. It serves as a reminder of what is really important in our lives, and I can’t think of a better way to sustain our relationships than with a good meal shared together.
This week we chose to serve a crowd pleaser and roasted a pork loin, scented with fresh rosemary and sage. The pan sauce served over the pork loin was hearty with flavors of roasted garlic and ground black pepper. All you need is a simple green salad, roasted potatoes, and a good glass of a Tuscan red to complete the meal.
The secret here is to not overcook the meat, and don’t hesitate to use a generous amount of seasonings. If you have any pork leftover it will make great sandwiches during the week.
Tuscan Herb-Infused Roast Pork
Serves 8 (4-pound roast) or 16 (8-pound roast)
Recipe from The Complete Meat Cookbook
1/4 cup finely chopped fresh rosemary or 2 tablespoons dried
2 tablespoons finely chopped fresh sage or 1 tablespoon dried
2 teaspoons crushed fennel seeds
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 4 pound center-cut boneless pork loin, with a thin layer of fat left intact, OR an 8-pound double pork loin roast, tied and trimmed (double the herb rub recipe)
2-1/2 tablespoons olive oil
10 garlic cloves, thinly sliced
1/4 cup dry white wine
1 cup chicken or beef stock
Salt and Freshly ground black pepper
Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a generous coasting.
Preheat the oven to 450 F. Brush the meat with 2 tablespoons of the oil. Brush a shallow roasting pan with the remaining 1/2 tablespoon oil and scatter the sliced garlic on the bottom to provide a bed for the roast. Lay the roast on the garlic, fat side up. Put the pan in the center of the oven and roast for 15 minutes. Turn the oven down to 300 F. and roast for 1-1/4 hours longer if cooking a 4-pound roast, 2 hours longer for a double roast, then test the meat: when the center reads 145-150 degrees F on an instant-read thermometer, remove the meat from the oven and cover it loosely withfoil while you prepare the sauce.
To make the Pan Sauce: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom. Add the stock and cook until the sauce is reduced by half. Strain the sauce, taste for salt and pepper, and serve over 1/4-inch-thick slices of the meat.