Herb-Infused Roast Loin of Pork is a delightful dish that brings a burst of flavor to your dinner table. With a blend of fresh herbs and a touch of white wine, this recipe transforms a simple pork loin into a succulent and aromatic centerpiece perfect for any occasion.
Pork loin is the star of the show, providing a lean yet tender cut of meat. The olive oil helps to create a crisp, golden exterior. Kosher salt and black pepper are essential for seasoning and enhancing the meat's natural flavors. Fresh herbs like rosemary, sage, and thyme infuse the pork with an earthy aroma, while garlic adds a robust kick. A splash of white wine deglazes the pan, lifting all those delicious browned bits. The chicken stock adds depth, and the final touch of butter enriches the sauce, making it velvety smooth.
This roast pairs wonderfully with a side of roasted vegetables or creamy mashed potatoes. For a touch of acidity, serve with a simple green salad dressed in a light vinaigrette. The dish also complements a crisp white wine, such as a Sauvignon Blanc.
Start by preheating your oven to 375°F (190°C). This ensures a consistent cooking temperature. In a small bowl, mix together the olive oil, kosher salt, black pepper, chopped rosemary, sage, thyme, and minced garlic. You’re creating a fragrant herb paste that will coat the pork.
Take your pork loin and rub the herb paste all over it. Make sure every inch is covered to maximize flavor. Next, heat a large oven-safe skillet over medium-high heat. Once hot, add the pork loin and sear it on all sides. This should take about 4 minutes per side and will give the pork a beautiful golden brown crust.
Once seared, pour in the white wine to deglaze the pan. Use a spatula to scrape up any browned bits stuck to the bottom – these are flavor gold! After the wine, add the chicken stock and butter, stirring until the butter has melted and the sauce starts to simmer.
Now, transfer the skillet to your preheated oven. Roast the pork loin for 45 minutes or until the internal temperature reaches 145°F (63°C). This is crucial for ensuring the pork is cooked but still juicy. Once done, let it rest for 10 minutes before slicing. This rest period helps the juices redistribute, making each slice tender and flavorful.
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