Roast Pork Loin Wtih Pinot Noir Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | cups | chicken broth |
|
| 1 | cup | pinot noir | * |
| 2 | tablespoons | whole-grain mustard |
*
|
| ⅓ | cup | salt |
|
| ⅓ | cup | sugar |
|
| 2 ½ | quarts |
water
warm |
*
|
| 3 | pounds |
pork loin
center cut |
|
| 3 | each | bay leaves |
*
|
| 1 | tablespoon |
thyme
fresh |
*
|
| 6 | each | coriander seeds |
*
|
| 6 | each | juniper berries |
*
|
| ¼ | cup | olive oil |
|
| 2 | tablespoons |
thyme
fresh, chopped |
*
|
Trans-fat Free
Directions
Dissolve salt andamp; sugar in the water.
Add the pork andamp; the herbs (excluding the chopped thyme).
Cover andamp; marinate overnight in the refrigerator.
Preheat oven to 325.
Remove the pork from the liquid and rub with olive oil andamp; chopped thyme.
Heat a large sauté pan andamp; brown pork.
Transfer to oven andamp; roast for 30 to 40 minutes or until the internal temp is 155.
Remove andamp; cover roast.
Pour fat from pan.
To make sauce, add 2 cups chicken stock to pan andamp; reduce by half.
Add 1 cup pinot noir and reduce again. Mix in mustard.
Slice pork andamp; serve with sauce.
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