Roasted Pork Loin with Tomatoes
Tuesday, September 28, 2021
Pork Loin is Pork Tenderloin’s bigger brother that never gets noticed. With bigger pieces of meat, you need to be salted heavy and give the marinade the full time to allow the flavors to dive deep into the meat. I prefer to serve this on top of salted tomato slices and allow the pork loin rest on top of them. Let the juices between the pork loin and the tomatoes mingle.
Ingredients
6 garlic cloves, minced
4 Tbsp. rosemary, minced
4 Tbsp. fresh thyme, minced
1 Tbsp. fresh sage, rough chopped
1 Tbsp. whole grain mustard
1½ tsp. Kosher salt
Kosher salt
1 2 lbs. - 3 lbs. boneless pork loin, (not tenderloin)
1 Tbsp. olive oil
½ cup dry white wine
6 Tbsp. unsalted butter
4 large heirloom tomatoes, cored and sliced in 1/4" slices
Instructions
Heavily salt the pork loin on all sides and allow to sit.
In a large bowl, combine the garlic, rosemary, thyme, sage, whole grain mustard and measured Kosher salt.
Rub the mixture all of the pork loin, cover and refrigerate for 4 hours.
Remove the pork loin and allow to site at room temperature for 1 hour.
Preheat the oven to 400@deg;. Pat the pork dry and place it, fat-side down, in a large cast iron skillet. Drizzle the roast with olive oil.
Roast for 25 minutes and then turn it over and roast until it an internal temperature of 135°. Approximately, 15 to 20 minutes longer.
Transfer the pork to a plate and tent it with foil.
Transfer the skillet to the stove over medium-high heat. Whisk in the white wine, scrapping the brown bits from the bottom of the pan.
Bring to a simmer and reduce to half the liquid.
Whisk in the butter, 1 Tbsp. at a time. Whisk until the sauce emulsifies. Simmer until the sauce thickens, approximately 1 minute. Remove heat and salt as needed.
On a platter, spread the tomato slices to cover the platter. Salt the tomatoes. Remove the pork loin from the tent and place on the tomatoes.
Drizzle 2 Tbsp. of the pan sauce on top of the pork loin. Serve the remaining pan sauce on the side.
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