Whole Roasted Pork Loin

Irmgard's Note:

This beautiful roast is the creation of Canadian chef Anna Olson. I made it for Sunday dinner for my husband and myself but it is definitely dinner party fare!

• Total Time: 1 hrs 50 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 6

• 2 onions , peeled
• ½ cup grainy mustard
• 3 tablespoons orange marmalade
• 2 tablespoons unsalted butter , at room temperature
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 3 lbs boneless pork loin roast
• 2 bartlett pears , sliced
• 1 orange , quartered
• 3 sprigs fresh thyme
• 1 sprig fresh sage
• ½ cup dry white wine
• 1 cup chicken stock
• 1 teaspoon fresh sage , finely chopped
• 3 tablespoons unsalted butter , chilled
• salt
• ground black pepper

Directions:

1. Preheat the oven to 375 degrees F.
2. In a food processor, puree 1/2 of one of the onions, grainy mustard, marmalade, butter, salt and pepper.
3. Place the pork roast (it can be tied or untied) in a roasting pan and slather with the mustard glaze.
4. Slice the remaining onions and arrange, along with the pears, orange and fresh herbs, around the pork loin.
5. Roast uncovered for 15 minutes, then reduce the oven temperature to 350 degrees F, roasting for about 75 minutes, until an internal temperature of 175 degrees F is reached.
6. Remove the roast from the pan and let rest on a cutting board or platter for 15 minutes before slicing.
7. For the sauce, remove the orange segments, thyme and sage sprigs, and discard.
8. Place the pan over medium heat and add the white wine, stirring to pull up any caramelized bits for the bottom of the pan.
9. Add the chicken stock and sage and simmer until reduced by half.
10. Reduce the heat to low and stir in the cold butter just until melted.
11. Season to taste and serve beside slices of the roast pork.

Reviews

[Nancy's Pantry]

This was a very delicious dish. I made it for my immediate family and they loved it. It would be a great entertaining dish especially around the holiday season. Thanks so much for the post -- I will definitely be making this dish again.