Prep 24 hrs
Cook 2 hrs
Juniper berries and bay leaves Bring a soft spicy flavor to this pork dish. Dish must be marinated for up to 18 hours. From The Splendid Table.
- 59.16 ml extra virgin olive oil
- 10 juniper berries
- 1 garlic clove
- 1 clove
- 0.59 ml black pepper
- 1814.36 g boneless center pork loin
- 1 bay leaf
- 158.51 ml dry white wine
- 118.29 ml poultry or 118.29 ml meat stock
- Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
- Process until finely chopped.
- Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.
- Lightly cover and let marinate in the fridge for 18 to 24 hours.
- Next day preheat oven to 325°F.
- Transfer the pork and marinade to a shallow roasting pan.
- Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
- Roast For 1 hour and 50 minutes or until internal temperature of 155°F.
- Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.
- Add another third after 20 minutes and another third is poured over the meat after 10 minutes.
- Add a little water if the pan juices threaten to burn.
- Once the meat is done cooking remove it and place on a platter and keep warm.
- Degrease the pan juices and keep them hot as well.
- If the pan juices are skimpy,set the pan over high heat and stir in the broth.
- Simmer the juices as you scrape up the brown bits.
- Taste for seasoning and keep warm.
- Thinly slice the pork and arrange it on a warm platter.
- moisten with pan juices and serve hot.
The flavor of this pork roast is outstanding and made the whole house smell wonderful. It made an attractive presentation. Very nice for company. My only recommendation is to cook it to 145 instead of 155 and cover to keep it warm, because the temperature will continue to rise while degreasing the pan juices. You don't want to overcook a lean pork roast or it will by dry and tough.
This is delicious! Maybe mine shouldn't have, but it came out wonderful. I didn't want to cook such a large piece of meat, not having so many people to eat it with. So, I cooked half of a 2-pound pork loin. That is, I sort of made this recipe in miniature. I used half of the amounts of the marinade, and marinated the meat 24 hours. I kept the temperature about the same (just adjusted for my gas fan oven), but cut the time very much. I think it took about 40 minutes for the meat to reach a little above the stated temperature (I'm not certain about the time), but it's tender and moist. The sauce is nice, too. Thank you very much for sharing this recipe with us.