Tuscan Roast Pork Loin

Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 8
 

Ingredients:

2 1/2 tablespoons olive oil
1 medium boneless pork loin -- trimmed
1/4 cup finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
2 teaspoons crushed fennel seed
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
10 cloves garlic -- peeled and sliced
---PAN SAUCE---
1/4 cup dry white wine
1 cup chicken or beef broth
1 teaspoon salt and pepper
 

Preparation:

Cooks notes: To crush fennel seed, process in a small food processor or place in a heavy, zipper-style plastic bag and pound with a mallet. Preliminaries: Preheat oven to 450 degrees. 1. Brush meat with 1 tablespoons olive oil. Combine herbs, fennel seed, salt and pepper. Rub over meat. Drizzle meat with additional 1 tablespoon olive oil. 2. Brush shallow roasting pan with 1/2 tablespoon olive oil and scatter sliced garlic on bottom to provide a bed for the roast. Place roast on garlic, fat side up. Place in middle of preheat oven for 15 minutes. Turn oven to 300 degrees. Roast 1 1/4 hours longer or until meat thermometer reads 150 degrees. Remove from oven; cover loosely with foil. 3. Prepare sauce. Pour off fat and add wine to roasting pan. Bring to boil over high heat, scraping up browned bits from bottom. Add broth and cook until sauce is reduced by half. If desired, strain sauce. Add salt and/or pepper as needed. Slice pork and spoon sauce over top.

 

Nutritional Information:

50 Calories (kcal); 4g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 706mg Sodium