Roasted Pork Loin

Arista Di Maiale


3 tablespoons chopped garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3-pound) (1.4 kg) center-cut pork loin roast, tied
1 tablespoon olive oil
1/4 cup Italian Bread Crumbs (see page 218)
1/2 cup white wine
1 3/4 cups Chicken Stock (see page 228)
2 tablespoons cornstarch mixed with 2 tablespoon chicken stock (slurry)
Printable Version
Preheat the oven to 500 F (260 C).
Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1-to2-inch (2.5 to 5 cm) long slits randomly around the pork roast. Rub the roast with the olive oil, then fill the slits with the herb paste. Rub the remaining herbs on the outer surface. Roll the roast in the bread crumbs to coat it completely.
Place the roast in a lightly greased roasting pan (don't use a rock in the pan) and cook for 20 minutes in the preheated oven. At this point the roast will have formed a crust on the outside. Turn the roast over and reduce the oven heat to 350 F (180 C). Bake for 40-45 minutes, turning it every 15 minutes, until the internal temperature reaches 160 F (71 C). Remove the roast from the oven and transfer it to a plate. Cover it with aluminum foil and let rest for 15-20 minutes.
While the roast is resting, put the roasting pan on medium-high heat on the stove top and stir in the wine and chicken stock. Cook for 5 minutes, scraping the juices into a saucepan and reduce on medium-high heat for 5 minutes. Remove from the heat and stir in the cornstarch slurry. Return to the heat and cook until the sauce clears and thickens, about 1 minute.
To serve, cut the strings from the roast, slice into thin slices and ladle some of the sauce over the meat.
Chef's Tip:
Because of today's more sanitary methods of raising pigs and the fact that trichinosis has been almost eliminated, the recommended temperature for cooked pork has been lowered from 170 F (77 C) to 160 F (71 C). Pork roasts should be removed from the oven when the internal temperature reaches 155-160 F (68-71 C), depending on the size; larger roasts should be removed at the lower temperature and will continue cooking as they stand. At that stage of doneness, the meat will still be juicy and slightly pink.
©2013 Nick Stellino Productions