Herb Roasted Pork Loin
Description
Pinch of Fancy’s Ariccia blend is reminiscent of the flavors of porchetta or sweet Italian sausage. It’s perfect for a beautiful pork roast. I also like to blend the spice with some butter and make a compound butter to serve on top of a grilled pork chop or chicken breast.
Ingredients
Instructions
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Preheat your oven to 350°.
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Remove your pork loin from the package and dry excess liquid with a paper towel.
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In a small bowl, mix the dijon mustard, Ariccia, and olive oil together with a spoon.
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Slather mixture all over the pork loin and place it in a roasting pan.
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Season pork with salt and pepper and place in the oven.
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Roast the pork to an internal temperature of 145° This should take around 25-30 minutes
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If at any point during the cooking you think that the pan is getting too dark or dry, you can add 1 cup of chicken stock to the pan. This will not only help with things sticking to the pan but it will also help the pork stay moist.
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When the pork is cooked, remove it from the roasting pan and allow it to rest for at least 10 minutes before cutting it.
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In the meantime, place the roasting pan on a burner on medium heat. Using a wooden spoon, lightly scrape the bottom of the pan to remove the fond ( tasty bits) from the bottom of the pan.
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Carefully add the white wine and the juice from 1 orange to the fond and allow to cook. Let the mixture reduce by half and then add 1 cup of chicken stock. Reduce by half.
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Once the sauce has reduced, turn off the heat and add the butter one cube at a time whisking in between to make sure it is well incorporated.
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Add the rosemary and adjust the seasoning.
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Slice the pork loin and spoon the sauce over the top. Enjoy!
Note
Once your sauce is done if there are some specs of crispy dark bits from cooking the pork that you don’t want in it, just strain it out.
