Wednesday, March 2, 2011
Roasted Pork Loin with White Wine Sauce
Have you ever found that there's been one particular cut of meat that you really struggle to prepare perfectly?!? I've found that pork loin is one of my most problematic foods! I've always struggled to make sure that it's cooked enough (especially since I don't care to eat undercooked pork), but not so much that it's dry and flavorless. I just can't seem to find that "happy medium"! I will tell you, though, that this particular recipe came out PERFECTLY! I was so very proud of myself--it was about time that I got it right, seeing as how this is likely about the 6th or 7th time that I've made a pork loin roast. Here's the thing, though...the original recipe said to cook a 2 pound pork loin roast for about 2 hours. Thankfully, I used my digital thermometer and did a little research, as that seemed as if it was way too long of a cooking time. I found several sources that stated that as a rule of thumb, pork should be cooked approximately 25-30 minutes per pound. I set my digital thermometer to alarm when my pork reached 160 degrees, so you can imagine my surprise when it started beeping about an hour into the cooking time--especially since it was almost a 4 1/2 pound roast! This goes back to why I struggle so much with pork loin--I adjusted the thermometer a bit and all of a sudden, the temperature started dropping. I don't know if I didn't have it deep enough or if it was resting against a portion of the pork that just happened to be hotter than the rest, but it did take about 1 3/4 hrs. The pork was excellent--so very moist, which can be hard to accomplish with such a lean piece of meat. Here was my one gripe about this particular recipe and actually, it has nothing to do with the recipe itself. My husband and I are completely oblivious when it comes to wine--we wouldn't have a clue if we were drinking an expensive glass of wine, versus a $3 bottle...we're not the least bit savvy when it comes to wine! Give us a mixed drink and we're happy :) Anyway, I had purchased a relatively inexpensive bottle of white wine to use for cooking a little while back and used the remainder for the sauce. I did enjoy the concept of the wine sauce and thought it had a great deal of potential, but I would be most appreciative if someone would offer a suggestion for a good cooking wine! My husband and I weren't overly fond of the very distinctive wine flavor and I know it had to be related to the quality. I hope you enjoy and I will be anxious for feedback regarding a good wine to cook with!
Roasted Pork Loin with White Wine Sauce
8 cloves garlic, minced
1 tablespoon dried rosemary (I used a Rosemary and Garlic Seasoning)
salt and pepper to taste
1/3 cup olive oil
4 pound boneless pork loin roast
1 to 1 1/2 cups white wine
2 tablespoons flour
Preheat oven to 350 degrees F (175 degrees C). Combine olive oil, garlic, rosemary, salt and pepper in a small bowl, making a paste. Place pork loin roast in a baking dish and cut 1/2 inch slits all over roast; cutting relatively deep into the meat to make little pockets. (My slits were about an inch apart). Insert the paste deep into each pocket and then rub the remaining oil and spice mixture over the entire roast.
Place pork loin into oven (fat side up) and loosely cover. Cook until the pork reaches 160 degrees or is no longer pink in the center. (My pork loin took about 1 3/4 hours and I used a digital thermometer to monitor it closely. Make sure the thermometer is placed in the very center of the roast!) Remove roast and place on a dish or platter, allowing to rest for approximately 15-20 minutes. Add the wine to the baking dish and stir to loosen the browned bits. Whisk in 2 tablespoons of flour to thicken the sauce. Place baking dish back in oven (on 350 degrees) and allow sauce to come to a boil and thicken. (I left mine in for about 20 minutes, while my pork was resting). Cut pork loin into 1/2 inch thick slices and serve with wine sauce. I would suggest serving with mashed potatoes :)
Source: Adapted from Allrecipes.com