When our kids were growing up, Sunday dinner was non-negotiable. Everyone had to be home. We served a big dinner and that was the time we’d talk about the week ahead, or the best thing that happened over the weekend. It was all about connection and family. No TV, no other distractions, just good food and conversations. Now that we’re empty-nesters, we’ve gotten away from the concept of Sunday dinner being a big deal. After all, it’s just the two of us. Quick, simple dinners are where it’s at now. Except, I miss that tradition. Spending time on Sunday making a big dinner for people you love is important. Feeding people is my love-language! So even though there is a much smaller set of plates at the table, we’ve gone back to Sunday dinners at home. This Roasted Pork Loin makes a nice dinner and will also make great leftovers throughout the week.
There’s a lovely pan gravy that goes with this, you can use or not. My husband is all about sauces and gravies etc, whereas I tend to like things without the fussing. Because the seasoning is so simple, it’s the perfect vehicle for pork sandwiches or adding to ramen noodles for a quick and easy soup dinner!
Roasted Pork Loin
- September 17, 2019
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- 6 cloves garlic, minced
- 1 tablespoon dried rosemary
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 2 pounds boneless pork loin roast
- 1 brown onion, peeled and chopped
- 4 carrots, roughly chopped
- 1 cup red wine
- 1 1/2 cups chicken stock, divided
- 4 TBLS cornstarch
- Step 1
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin in a plastic bag or covered plate and put in the refrigerator to marinate for a few hours.
- Step 2
- Preheat oven to 350 degrees F (175 degrees C).
- Step 3
- As the oven is heating, remove the pork from the marinade and let sit at room temperature for at least 30 minutes. In the bottom of your roasting pan, add roughly chopped onions and carrots. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 – 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Remove vegetables from the pan.
- Step 4
- Add the wine in the pan and stir to loosen browned bits of food on the bottom.
- Step 5
- In a small bowl, combine 4 TBLS chicken broth with cornstarch. Mix until well blended. Set aside. Add remaining chicken broth to the pan with the win and heat to a gentle simmer. Add cornstarch slurry and continue to stir until drippings are thickened to a nice gravy. Season with salt and pepper.
- Step 6
- Serve with thick slices of pork loin and gravy from pan drippings!