Sunday, March 2, 2014

Sunday Supper: Tuscan Herb Infused Roast Pork

Sunday Supper is a tradition in our family.   We consider this our opportunity to reconnect with our family and friends.   It serves as a reminder of what is really important in our lives, and I can't think of a better way to sustain our relationships than with a good meal shared together.  

This week we chose to serve a crowd pleaser and roasted a pork loin, scented with fresh rosemary and sage.  The pan sauce served over the pork loin was hearty with flavors of roasted garlic and ground black pepper.   All you need is a simple green salad, roasted potatoes, and a good glass of a Tuscan red to complete the meal.

The secret here is to not overcook the meat, and don't hesitate to use a generous amount of seasonings.  If you have any pork leftover it will make great sandwiches during the week.


Tuscan Herb-Infused Roast Pork
Serves 8 (4-pound roast) or 16 (8-pound roast)
Recipe from The Complete Meat Cookbook



Ingredients:

Herb Rub
1/4 cup finely chopped fresh rosemary or 2 tablespoons dried
2 tablespoons finely chopped fresh sage or 1 tablespoon dried
2 teaspoons crushed fennel seeds
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

1 4 pound center-cut boneless pork loin, with a thin layer of fat left intact, OR an 8-pound double pork loin roast, tied and trimmed (double the herb rub recipe)

Pan Sauce
2-1/2 tablespoons olive oil
10 garlic cloves, thinly sliced
1/4 cup dry white wine
1 cup chicken or beef stock
Salt and Freshly ground black pepper

Directions:

Herb Rub
Combine all the ingredients in a small bowl.  Rub all over the meat to provide it with a generous coasting.

Preheat the oven to 450 F.  Brush the meat with 2 tablespoons of the oil.  Brush a shallow roasting pan with the remaining 1/2 tablespoon oil and scatter the sliced garlic on the bottom to provide a bed for the roast.  Lay the roast on the garlic, fat side up.  Put the pan in the center of the oven and roast for 15 minutes.  Turn the oven down to 300 F. and roast for 1-1/4 hours longer if cooking a 4-pound roast, 2 hours longer for a double roast, then test the meat: when the center reads 145-150 degrees F on an instant-read thermometer, remove the meat from the oven and cover it loosely withfoil while you prepare the sauce.

To make the Pan Sauce:  Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom.  Add the stock and cook until the sauce is reduced by half.  Strain the sauce, taste for salt and pepper, and serve over 1/4-inch-thick slices of the meat.

Enjoy!



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23 comments:

Karen Harris said...

I can just taste this Velva. Sunday dinner is a big tradition in England and one that I love and miss. What a nice tradition.

~~louise~~ said...

Karen can taste it and I can smell it! Looks like you're having more company for dinner Velva. Roast Pork is my weakness. I've been doing a lot of slow cooking in the oven these days especially when it comes to Pork. I think it's time for a Roast Pork, NOW!

Thank you so much for sharing, Velva...

Rambling Tart said...

Oh yum! Pork roast is one of my very favorite meals. :-)

Sam Hoffer @ My Carolina Kitchen said...

Pork and rosemary seem to be a marriage made in heaven. This would become one of my favorite Sunday Suppers.
Sam

Michelle said...

Really wonderful that you have this tradition with your family.

Michael Toa said...

oh gosh! that roast pork looks out of this world. I am supposed to be getting ready for bed and now I am hungry again.

Big Dude said...

I wish we had developed a Sunday dinner tradition. Your pork roast looks & sounds delicious.

That Girl said...

Fabulous tradition. It's a nice way to start off the week.

Erica said...

I ma a huge pork fan! That dish looks and sounds fantastic,Velva!

rosaria williams said...

Oh yummmmmm!

Kitchen Belleicious said...

i can smell it:) I can see the flavor on the outer crust! Wow! we always have pork roast for easter and I would love to try your recipe this year!

Cathy at Wives with Knives said...

That brings back memories of Sunday dinner when I was a child. My mother loved roast pork and we had it often.

Sue/the view from great island said...

It's been waaaaay too long since I've tackled a pork roast, this recipe sounds so good, and I agree with Kitchen Belleicious, I can literally smell it!

SavoringTime in the Kitchen said...

This sounds so good, Velva! My SIL loves pork so I can't wait to make this for him. What a delicious medley of flavors.

The JR said...

That picture is making me hungry.

Debby Foodiewife said...

Sunday is my day to make a dinner like this. I love pork loin roast, and the herbs you used sound fabulous. (Try braising a pork loin in milk-- amazing!)

Beth said...

This looks like a wonderful meal! There's nothing like Sunday supper with family, is there?

Taste of Beirut said...

this is a perfect meal for a family get-together; easy fuss-free and full of nice smells from the herbs! yum! I used to fix tenderloin a lot back in Dallas for the ease of preparation

Lea Ann (Cooking On The Ranch) said...

WOW - this looks incredible Velva. My kind of supper any day of the week.

Tina said...

Oh my that looks good. I will have to get that cookbook. Sunday supper is a wonderful tradition more families should practice. A time to share and relax over good food.

Lost In Utensils said...

Looks delicious! We have the occasional Sunday lunch which usually involves some type of slow cooked meat. I have been following you on Instagram Velva...glad I found your blog so I can follow :)

Chris said...

I'd like to try this same recipe on a rolled and tied half pork shoulder roast. I bet that would be fan-freaking-tastic.

nancy at good food matters said...

gorgeous pork! when I was outside of Rome last year, I had a similar roast at a Sunday lunch in a little trattoria. Crushed Fennel seeds, I realized, made the difference in flavor. I had always used rosemary and sage, but not the fennel. Generously seasoned too. lovely post.

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