Traditional Roasted Pork Loin
Ingredients
- 800 gRoast pork (tied)
- 1 pcYellow onion (peeled and quartered)
- 3 pcGarlic (unpeeled)
- 150 mlDry white wine
- 30 gSalted butter
- 1 tbspExtra virgin olive oil
- 2 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Meat with a well-browned crust and a juicy center. The reduced, glossy pan juices release scents of thyme and bay leaf.
- 1
Heat oil and butter in a pot. Sear the roast on all sides until it reaches a uniform brown color.
- 2
Add the onion cut into quarters and the unpeeled garlic cloves. Let them color slightly without burning.
- 3
Pour in the white wine to loosen the juices at the bottom of the pot. Add thyme and bay leaf. Place in the oven at 180°C.
- 4
Baste the meat with its juices every 15 minutes. If the liquid reduces too much, add a little water to maintain the sauce base.
- 5
Remove the roast and let it rest under aluminum foil. The fibers will relax and juices will redistribute for tender meat.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork to turn it; use tongs to keep the juices inside.
- Resting after cooking is as important as the cooking itself to achieve meltingly tender meat.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container with its juices.
