Slow Roasted Pork Loin on a Bed of Herbs
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4-6
servingsPrep time
30
minutesCooking time
3
hoursWe love slow roasting most meats. It really adds to the flavor and keeps them moist. This recipe is so easy and it is nice enough for company. The flavors are perfect with the pork but you can easily do this year round with what is in season. In the winter I would use onions, carrots, parsnips and winter squash. In the spring use fresh green garlic, fresh herbs and serve with citrus peas or fava beans.
Ingredients
3-31/2 lb boneless center cut pork lone, tied by the butcher
6-8 cloves garlic, smashed and skins removed
2 lg onions, divided into 8 wedges each
2 lg handfuls of fresh herbs: sage, rosemary, thyme, basil and chives
3 Tablespoons olive oil
1/2 -3/4 cup dry white wine
Salt and fresh ground pepper
Directions
- Preheat oven to 300. Place a handful of the herbs with a drizzle of olive oil in the bottom of a heavy duty roasting pan. Add 1/2 cup of the white wine.
- Rub the pork with salt and pepper. Make slits with the tip of a shard knife all over the pork and stick pieces of garlic in those slits all over. Place the pork on top of the herbs in the roasting pan. Add the wedged onions all around the pork. Cover the roasting pan tightly with heavy duty foil and roast for 2 -21/2 hours. Remove the foil, add more wine if needed. Spoon the juices over the pork and turn the heat up to 375 and cook for 20-30 more minutes to brown the pork. If the pork is still not golden in color, raise the heat to 400 for 5-8 minutes.
- Remove the roast from the oven and lightly cover with foil for 8 minutes. Remove the foil and place the pork on a cutting board. Using scissors cut away the netting.
- Slice the pork thinly and serve with the juices and onions from the pan.
