This Heritage Roast Loin of Pork is a timeless classic that combines traditional flavors with a straightforward cooking method. It's the perfect centerpiece for any gathering, offering a rich, savory taste that speaks to its roots.
Pork loin serves as the star of the dish, providing a tender and juicy foundation. The olive oil helps the spices adhere and adds a touch of richness. A mix of sea salt, black pepper, rosemary, and thyme brings out the savory flavors of the pork. Garlic adds a pungent depth, while chicken broth and white wine keep the roast moist and enhance the aroma. Finally, butter is used to create a luxurious sauce from the pan juices.
This roast pairs beautifully with roasted root vegetables like carrots and parsnips, or a creamy mashed potato. A crisp, green salad with a light vinaigrette can balance the richness of the pork. For a more festive touch, serve with homemade apple or cranberry sauce.
Start by preheating your oven to 375°F (190°C). This ensures that by the time your pork is ready, the oven is at the perfect temperature for roasting. While the oven heats up, take a moment to rub the pork loin with olive oil. This isn't just for flavor; it also helps the seasonings stick better.
In a small bowl, mix together the sea salt, freshly ground black pepper, dried rosemary, dried thyme, and minced garlic. Make sure it's well combined, then rub this mixture all over the pork loin. Really get in there — you want every inch of that meat to be covered in flavor.
Place the seasoned pork loin in a roasting pan. Now, pour the chicken broth and white wine into the bottom of the pan. This liquid will keep the pork moist as it roasts and later contribute to a delicious sauce.
Roast the pork in your preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C). This is important — a meat thermometer is your best friend here. Every 30 minutes, take the time to baste the pork with the pan juices. This helps to keep the meat juicy and flavorful.
Once done, remove the pork from the oven and let it rest for 15 minutes. This resting period allows the juices to redistribute, making the pork tender and easier to slice. While the pork is resting, melt butter in a pan and add the pan juices to create a simple, tasty sauce to serve alongside your roast.
Share