Ingredients:
- 1 bone-in skin-on pork loin, about 7 lb.
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 tsp. minced garlic
- 1 tsp. all-purpose flour
- 1/4 cup dry white wine
- 1 Tbs. veal demi-glace
- 3/4 cup chicken broth
- 1 tsp. finely chopped fresh thyme
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Maple-Glazed root vegetables for serving
Directions:
Generously season the skin side of the pork with salt. Cover with plastic wrap and refrigerate overnight.
Score the skin and underlying fat 1/4 inch deep in a cross-hatch pattern at 1-inch intervals. Generously season the remaining sides of the pork with salt and pepper.
Position a rack in the lower third of an oven and preheat to 375ºF.
In a large roasting pan over medium-high heat, warm the oil. Place the pork, fat side down, in the pan and sear until the skin is well browned and crackly and some of the fat is rendered, about 14 minutes. Continue searing the pork until it is well browned on all sides, about 8 minutes more. Transfer to a platter. Discard the fat in the pan.
Set a roasting rack in the pan. Place the pork, fat side up, on the rack. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140ºF, about 1 1/2 hours. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Discard the fat in the pan and set the pan over medium-high heat. Add the garlic and flour and sauté until fragrant, about 30 seconds. Add the wine and cook, stirring constantly and scraping the pan bottom, until the liquid is reduced by half, about 1 minute. Add the demi-glace, broth and thyme and cook, stirring, until slightly thickened, about 3 minutes. Stir in the parsley. Transfer the sauce to a sauceboat.
Carve the pork between the bones and arrange on a warmed platter. Serve with maple-glazed root vegetables and pass the sauce alongside. Serves 8 to 10.
Williams-Sonoma Kitchen
Score the skin and underlying fat 1/4 inch deep in a cross-hatch pattern at 1-inch intervals. Generously season the remaining sides of the pork with salt and pepper.
Position a rack in the lower third of an oven and preheat to 375ºF.
In a large roasting pan over medium-high heat, warm the oil. Place the pork, fat side down, in the pan and sear until the skin is well browned and crackly and some of the fat is rendered, about 14 minutes. Continue searing the pork until it is well browned on all sides, about 8 minutes more. Transfer to a platter. Discard the fat in the pan.
Set a roasting rack in the pan. Place the pork, fat side up, on the rack. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140ºF, about 1 1/2 hours. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Discard the fat in the pan and set the pan over medium-high heat. Add the garlic and flour and sauté until fragrant, about 30 seconds. Add the wine and cook, stirring constantly and scraping the pan bottom, until the liquid is reduced by half, about 1 minute. Add the demi-glace, broth and thyme and cook, stirring, until slightly thickened, about 3 minutes. Stir in the parsley. Transfer the sauce to a sauceboat.
Carve the pork between the bones and arrange on a warmed platter. Serve with maple-glazed root vegetables and pass the sauce alongside. Serves 8 to 10.
Williams-Sonoma Kitchen