Traditional Roasted Pork Loin

Meat with a well-browned crust and a juicy center. The reduced, glossy pan juices release scents of thyme and bay leaf.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 437
• Protein: 46 g
• Carbs: 5 g
• Fat: 24 g

Ingredients

• 800 g Roast pork ( tied )
• 1 piece Yellow onion ( peeled and quartered )
• 3 piece Garlic ( unpeeled )
• 150 ml Dry white wine
• 30 g Salted butter
• 1 tbsp Extra virgin olive oil
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sear the meat

   Heat oil and butter in a pot. Sear the roast on all sides until it reaches a uniform brown color.

2. Aromatic base

   Add the onion cut into quarters and the unpeeled garlic cloves. Let them color slightly without burning.

3. Deglaze and roast

   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. Regular basting

   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. Resting the meat

   Remove the roast and let it rest under aluminum foil. The fibers will relax and juices will redistribute for tender meat.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container with its juices.