Extra moist pork loin is the result of this recipe and with a bowl of pork jus on the side it’s even better.
Roast Pork Loin
Trim pork loin of any fat or sinew.
Cut pork loin and place slivered garlic inside.
Combine olive oil, juniper berries, rosemary, black pepper and rosemary into pork loin.
Allow pork to marinate in refrigerator for two to three hours.
Preheat oven to 400 degrees Fahrenheit.
Heat a large fry pan over medium-high heat.
Remove rosemary from marinated meat.
Sear Pork loin on all sides.
Place pork loin with root vegetables in roasting pan.
Place in oven to roast for 15-25 minutes or until desired doneness is reached.
Remove from oven and allow meat to rest.
To serve: slice pork into medallions and place on a serving tray.
Remove fat from roasting pan.
Add trimmings in pan and place on stovetop over medium heat.
Deglaze pan with red wine, scraping off carmelization on bottom.
Add stock and bring to a boil.
Strain and place jus back on heat to reduce by 1/3 to intensify flavour.
Add olive oil and season to taste.
Pour over sliced pork loin or serve in gravy boat on the side.