BUCA DI BEPPO PORCHETTA RUSTICA

FOR THE PORK:
2 to 2 1/2 pounds pork loin
1 oz. olive oil
1/4 tbsp. salt
1/4 tbsp. pepper
1 tbsp. rosemary
FOR THE SAUCE:
2 tbsp. butter
2 tbsp. chopped shallots
6 oz. red wine
4 tsp. brown sugar
1/2 tsp. ground cinnamon
2 tbsp. filberts, toasted
4 tbsp. blueberries
2 tbsp. capers
roasted vegetables (to serve)

TO PREPARE THE PORK:
Place the pork loin in baking pan, fat side down.

Combine salt, pepper and rosemary in small bowl.

Rub pork with olive oil, then season both sides with seasoning mixture.

Bake pork loin, fat side up, in a 350 degree F convection oven with the wind on. Rotate pork after 30 minutes. Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140 degrees F.

TO PREPARE THE SAUCE:
When pork is almost done, place the butter in a saute pan and melt over medium heat. Do not allow butter to burn. Add shallots and saute until they are translucent.

Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.

TO SERVE:
Slice pork approximately 3/8 of an inch thick or to your desired portion size. Transfer pork to plate and ladle sauce over meat. Serve with roasted vegetables and enjoy!

From: Buca di Beppa
Adapted from source: KVBC, Las Vegas; June 20, 2006