Savory Pork Roast is a tasty and succulent main course, a classic dish perfect for Sunday lunch and festive occasions. Prepared with pork loin, this roast is tender and juicy thanks to a double cooking process: first browned in a pan to seal in the juices, then cooked in a slow, low-temperature oven. The result is tender, moist, and pink at the center, perfect for accompanying with its garlic, shallot, and Marsala sauce.
To prepare the sauce, once the roast is out of the oven, simply strain the cooking liquid and reduce it over the heat with a teaspoon of cornstarch dissolved in the hot liquid. This will create a thick, glossy sauce, perfect for basting the meat.
Ingredients
How to Prepare Savory Pork Roast
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Season the pork loin with a generous pinch of salt, freshly ground pepper and a drizzle of extra virgin olive oil, then massage it well.
Season the pork loin with a generous pinch of salt, freshly ground pepper and a drizzle of extra virgin olive oil, then massage it well.
Place a couple of sprigs of rosemary on the meat and tie it tightly with kitchen string.
Place a couple of sprigs of rosemary on the meat and tie it tightly with kitchen string.
Melt a knob of butter with a drizzle of oil in a non-stick pan.
Melt a knob of butter with a drizzle of oil in a non-stick pan.
Place the meat in the pan.
Place the meat in the pan.
Let it brown on all sides, so as to seal it and preserve its juices.
Let it brown on all sides, so as to seal it and preserve its juices.
Then drain the cooking fat and brown the garlic and shallot in the same pan with a drizzle of oil.
Then drain the cooking fat and brown the garlic and shallot in the same pan with a drizzle of oil.
Put the roast back into the pan and deglaze with the Marsala and let it cook for a few more minutes.
Put the roast back into the pan and deglaze with the Marsala and let it cook for a few more minutes.
Then transfer the roast with all the cooking juices into a baking dish.
Then transfer the roast with all the cooking juices into a baking dish.
Place in a hot oven at 320°F/160°C for about 1 hour, basting the meat from time to time with its sauce.
Place in a hot oven at 320°F/160°C for about 1 hour, basting the meat from time to time with its sauce.
Once the time has passed, take the roast out of the oven and let it settle for a few minutes at room temperature; then filter the cooking liquid through a fine-mesh sieve and transfer it to a heavy-bottomed saucepan.
Once the time has passed, take the roast out of the oven and let it settle for a few minutes at room temperature; then filter the cooking liquid through a fine-mesh sieve and transfer it to a heavy-bottomed saucepan.
Dissolve the cornstarch in a drop of warm water and add it to the saucepan with the sauce, then put it on the heat and reduce until you obtain a thick, concentrated sauce.
Dissolve the cornstarch in a drop of warm water and add it to the saucepan with the sauce, then put it on the heat and reduce until you obtain a thick, concentrated sauce.
At this point, remove the kitchen string and cut the loin into slices about 1/2 cm thick.
At this point, remove the kitchen string and cut the loin into slices about 1/2 cm thick.
Arrange the pork roast on a serving dish and drizzle with the cooking sauce, bring to the table and serve. Enjoy!
Arrange the pork roast on a serving dish and drizzle with the cooking sauce, bring to the table and serve. Enjoy!
Cooking Tips
- For best results, we recommend basting the roast occasionally with its own juices and letting it sit at room temperature for a few minutes. This way, the slices won't fall apart when cut and will be incredibly tender and juicy.
- We flavored the meat with a couple of sprigs of rosemary, but you can also use other herbs of your choice, such as bay leaves, sage, or wild fennel.
FAQs
What's The Best Cut of Pork For Roasting?
Choose the right cut: loin, also known as sirloin, is obtained from the muscle of the loin without the bones and is excellent for this type of dish.
How To Not Dry Out a Pork Roast?
The cooking time should be fairly long and not exceeding 320°F/160°C. It's also essential not to pierce or crush the meat, as this will make it dry and stringy.
How to Store Any Leftovers
Pork Roast can be stored in the refrigerator, in an airtight container, for up to 2 days.
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