Pork Loin Roast

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Ingredients:

      Pork

2 - 3 lb. boneless loin of pork, room temperature

1 yellow onion, sliced

1 carrot, peeled and sliced

2 cloves garlic

4 Tbs. olive oil

2 Tbs. butter

     Marinade

1 tsp. salt

1/8 tsp. freshly ground pepper

1/2 tsp. fresh thyme, chopped

3 leaves fresh sage, chopped

1 bay leaf, chopped

1 garlic clove, minced

     Herb Bouquet

4 parsley sprigs

1 bay leaf

1/2 tsp. fresh thyme

     Sauce

1/2 to 3/4 cup white wine or chicken broth

Preparation:

Combine marinade ingredients. Dry pork loin, tie loin together if necessary to hold roast together. Rub marinade on pork loin and cover with plastic wrap. Set pork aside and let loin rest for a couple of hours so marinade can flavor meat.

Preheat oven to 350˚. Heat heavy casserole (such as Le Cruiset) on stove top. Place oil in casserole and when hot, brown pork loin on all sides. Remove loin and add butter, onion, carrot, garlic and herb bouquet to casserole and cover. Turn heat down and cook slowly for 5 minutes. Place

meat in casserole, its fattiest side up. Cover the casserole and heat it until the meat is sizzling, then place in lower third of preheated oven for about 1 1/2 to 2 hours.or until meat thermometer reads 165˚ to 170˚. When meat is done, remove from casserole and place on serving plate and cover with a foil tent.

Place casserole back on stove top, add wine and simmer slowly for 2 to 3 minutes. Mash all the vegetables with a fork. Stir well and season with salt and pepper.

Serving Suggestion:

Slice pork roast on platter. Surround roast with rosemary new potatoes, glazed carrots, and sautéed green beans. Pour sauce into gravy boat and pour yourself a glass of chilled white wine. Enjoy!

History:

This recipe comes from Julia Child’s original cook book, Mastering the Art of French Cooking (page 380).