Roast Pork Loin with Pan Sauce
To store the remaining pork loin, let it cool to room temperature, then wrap it tightly in plastic wrap. The pork loin will stay juicier if you store it whole rather than in slices. It will keep in the refrigerator for up to 2 days.
- 1 boneless pork loin roast, about 4 lb. rolled and
- 1 large garlic clove, halved
- 2 tsp. salt
- 2 tsp. freshly ground pepper
- 3 Tbs. unsalted butter
- 1 Tbs. all-purpose flour
- 1/4 cup dry white wine
- 1/4 cup chicken broth
Preheat an oven to 450°F. Pat the pork dry with paper towels, then rub it all over with the cut sides of the garlic clove. Sprinkle with the salt and pepper.
Roast the pork
Place the pork, fat side up, on a rack in a shallow roasting pan just large enough to hold it comfortably. Roast for 15 minutes. Reduce the oven temperature to 400°F and continue to roast until an instant-read thermometer inserted into the center of the meat registers 145° to 150°F and the pork is barely pink in the center, 1 to 1 1/4 hours more. Transfer the pork to a carving board, cover loosely with aluminum foil and let stand for 10 minutes.
Prepare the pan sauce
Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the butter and stir with a whisk to scrape up the browned bits from the pan bottom. Sprinkle in the flour, and cook, stirring for about 2 minutes. Add the wine and broth and stir until smooth and thick. Snip the strings and slice enough pork for 1 meal. Serve the pork drizzled with the pan sauce. Let the remaining pork cool, then store for later use (see note above). Serves 4; makes about 4 cups shredded or thinly sliced roast pork total.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).