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Roast Pork Loin

Roast Pork Loin
COOK TIME
25 min
YIELDS
6 servings

Extra moist pork loin is the result of this recipe and with a bowl of pork jus on the side it’s even better.

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Ingredients

Roast Pork Loin

3
lb(s) pork, loin
2
garlic, cloves, slivered
1
Tbsp juniper berries, lightly, crushed
5
Tbsp olive oil
1
Tbsp cracked black pepper
2
sprigs rosemary
coarse salt

Pork Jus

1
cup red wine
2
cup veal stock
1
Tbsp olive oil
pork, trimmings, from roasted root vegetables
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Directions

Step 1

Trim pork loin of any fat or sinew.

Step 2

Cut pork loin and place slivered garlic inside.

Step 3

Combine olive oil, juniper berries, rosemary, black pepper and rosemary into pork loin.

Step 4

Allow pork to marinate in refrigerator for two to three hours.

Step 5

Preheat oven to 400 degrees Fahrenheit.

Step 6

Heat a large fry pan over medium-high heat.

Step 7

Remove rosemary from marinated meat.

Step 8

Sear Pork loin on all sides.

Step 9

Place pork loin with root vegetables in roasting pan.

Step 10

Place in oven to roast for 15-25 minutes or until desired doneness is reached.

Step 11

Remove from oven and allow meat to rest.

Step 12

To serve: slice pork into medallions and place on a serving tray.

Step 13

Remove fat from roasting pan.

Step 14

Add trimmings in pan and place on stovetop over medium heat.

Step 15

Deglaze pan with red wine, scraping off carmelization on bottom.

Step 16

Add stock and bring to a boil.

Step 17

Strain and place jus back on heat to reduce by 1/3 to intensify flavour.

Step 18

Add olive oil and season to taste.

Step 19

Pour over sliced pork loin or serve in gravy boat on the side.

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