Savory Summer Pork LoinFeatured by J. Rochioli Winery in the Gold Wine Club.
Enjoy this delicious entree from Theresa Rochioli with this month's Chardonnay or Pinot Noir!Prep Time: 120 Minutes
Cook Time: 70 Minutes
• 8 sprigs fresh rosemary, leaves minced
• 6 garlic cloves, minced
• 2 Tb. olive oil
• salt and freshly ground pepper
• one 4 lb. pork loin
• 1/2 cup dry white wine
• 2 cups chicken broth (low salt)
• 1/2 cup chilled unsalted butter, cut into pieces
Mix rosemary, garlic, oil, salt and pepper in small bowl. Rub mixture over pork, cover and refrigerate 2-4 hours before roasting. Preheat oven to 350 degrees. Place pork on rack set in roasting pan. Roast about 50 minutes for medium. Remove and wrap in foil. Pour off any fat.
Place pan over medium heat, add wine and bring to a boil, scraping up any browned bits. Pour wine into heavy saucepan and boil until reduced by half. Add stock and boil until reduced to 1/4 cup, about 20 minutes. Remove from heat and whisk in butter 1 piece at a time. Slice roast, spoon sauce over and serve.