Ingredients

The following ingredients have 4 Servings
  • 1 boneless pork loin roast, about 4 lb. rolled and<br>  tied
  • 1 large garlic clove, halved
  • 2 tsp. salt
  • 2 tsp. freshly ground pepper
  • 3 Tbs. unsalted butter
  • 1 Tbs. all-purpose flour
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth

Instruction

  • <b>Prepare the pork</b>
  • Preheat an oven to 450°F. Pat the pork dry with paper towels, then rub it all over with the cut sides of the garlic clove. Sprinkle with the salt and pepper.
  • <b>Roast the pork</b>
  • Place the pork, fat side up, on a rack in a shallow roasting pan just large enough to hold it comfortably. Roast for 15 minutes. Reduce the oven temperature to 400°F and continue to roast until an instant-read thermometer inserted into the center of the meat registers 145° to 150°F and the pork is barely pink in the center, 1 to 1 1/4 hours more. Transfer the pork to a carving board, cover loosely with aluminum foil and let stand for 10 minutes.
  • <b>Prepare the pan sauce</b>
  • Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the butter and stir with a whisk to scrape up the browned bits from the pan bottom. Sprinkle in the flour, and cook, stirring for about 2 minutes. Add the wine and broth and stir until smooth and thick. Snip the strings and slice enough pork for 1 meal. Serve the pork drizzled with the pan sauce. Let the remaining pork cool, then store for later use (see note above). Serves 4; makes about 4 cups shredded or thinly sliced roast pork total.
  • Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).