Recipe: Tuscan Herb-Infused Roast Pork Loin (Arista)

TUSCAN HERB-INFUSED ROAST PORK LOIN (ARISTA)

2 1/2 tablespoons olive oil, divided use
1 (4 pound) boneless pork loin, with a thin layer of fat left intact
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 seed*
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
10 large garlic cloves, peeled and thinly sliced

FOR THE PAN SAUCE:
1/4 cup dry white wine
1 cup chicken or beef stock
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Brush meat with 1 tablespoon olive oil. Combine herbs, fennel seed, salt and pepper. Rub over meat. Drizzle meat with additional 1 tablespoon olive oil.

Brush shallow roasting pan with 1/2 tablespoon olive oil and scatter sliced garlic on bottom to provide a bed for the roast. Place roast on garlic, fat side up.

Place in middle of preheated 450 degree F oven for 15 minutes.

Turn oven to 300 degrees F. Roast 1 1/4 hours longer or until
instant-read thermometer reads 150 degrees F. Remove from oven and cover loosely with aluminum foil.

TO PREPARE THE PAN SAUCE:
Pour off fat and add wine to the roasting pan. Bring to boil over high heat, scraping up any browned bits from the bottom. Add stock and cook until the sauce is reduced by half. If desired, strain the sauce. Taste and add salt and/or pepper as needed.

Slice pork and spoon sauce over the top.

*To crush fennel seed, process in a small food processor or place in a heavy, zipper-style plastic bag and pound with a mallet.

Makes 8 servings
Source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly