Roast Pork Loin Wtih Pinot Noir Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 473 | ml |
chicken broth
|
|
| 237 | ml |
pinot noir
|
* |
| 3E+1 | ml |
whole-grain mustard
|
*
|
| 79 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 2.5 | quarts |
water
warm |
*
|
| 1.4 | kg |
pork loin
center cut |
|
| 3 | each |
bay leaves
|
*
|
| 15 | ml |
thyme
fresh |
*
|
| 6 | each |
coriander seeds
|
*
|
| 6 | each |
juniper berries
|
*
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
thyme
fresh, chopped |
*
|
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.
