Braised Herbed Pork Loin

Christy Rost


12 ½ pound boneless pork loin
¾teaspoon salt
½teaspoon freshly ground black pepper
3tablespoons olive oil
1medium onion, sliced
2large carrots, cut into 2-inch pieces
3cloves garlic, minced
¾cup white wine
¾cup beef broth
2bay leaves
1tablespoon fresh rosemary, finely chopped
1tablespoon fresh sage, finely chopped

Tie pork loin with kitchen twine and sprinkle with salt and pepper. Preheat large skillet over medium heat; add 2 tablespoons of the oil. Brown pork roast on all sides, approximately 5 minutes total. Transfer pork loin to a roasting pan and cover to keep warm.

Pour remaining oil into skillet; add onions and carrots. Saute several minutes until onions are translucent. Add garlic and saute 1 additional minute. Deglaze pan with wine and broth; add bay leaves. Raise heat to high and boil mixture 5-10 minutes, stirring occasionally, until broth is reduced by half.

Sprinkle top of pork with chopped herbs. Spoon sauted vegetables and broth around pork. Cover roasting pan tightly with foil.

Braise pork roast in a 350-degree oven 40-45 minutes until tender. Remove roast from oven and set aside 10 minutes. Slice pork and arrange meat on serving platter. Spoon carrots and onions around meat and serve.

Recipe serves 6-8.

Category: Meat