Over the break I was experimenting with family meals and rarely do I get the chance to cook meat, so I picked a large cut of pork. The pork loin is tender, flavorful and some of the juiciest cuts of pork when it is cooked well. For me, a good marinade can make or break a tenderloin. I recommend an overnight marinade to allow the flavors to really penetrate this very lean piece of protein.
- One 3 pound pork loin
- 10 cloves of garlic
- One tablespoon of salt
- One half of an onion
- 1/4 cup of olive oil
- 1/3 tablespoon of cayenne pepper
- One tablespoon of white vinegar
- 1/3 cup of chicken stock
- 1/4 cup of white wine
- One tablespoon of butter
Directions:
- Peel five and cut your onion in half, we will only be using half for the recipe. Cut that piece in half and add to a food processor or blender.
- Peel cloves of garlic and add them to the food processor.
- Add the olive oil, cayenne pepper, salt and white vinegar to the blender and pulse until combined.
- Cut the remaining cloves of garlic in half.
- Rinse your pork loin and pat dry. Make little X’s with your knife deep in the pork loin. Stuff each X with a piece of garlic and the marinade with your finger. Then rub the rest of the pork with the marinade.
- Wrap your loin in plastic wrap and place it into the fridge for a minimum of three hours (I recommend overnight).
- Take your pork loin out and bring to room temperature. Set the oven to 375 degrees.
- When the oven is heated and pork loin is at room temperature, place your pork loin on a rack in a roasting pan and roast in the oven for about 25-35 minutes or until the internal temperature reaches 145 degrees.
- Put your burner on high and heat a large pan with a tablespoon of olive oil.
- Seer your loin on all sides very quickly. This is just for color and crust on the outside of the loin.
- Rest for about 15 minutes before cutting.
For the Pan Sauce
- Add chicken stock along with the white wine to the bottom of the pan that was used for the loin.
- Simmer and stir the mixture until it reduces about halfway.
- Lower the heat and add a tablespoon of butter to the pan, mixing frequently until it becomes a velvety, cohesive sauce.
In the words of my mom, “this makes me feel good.” It’s a classic dish with rich flavors that remind me of family. Serving over a bed of rice reminds me of why I enjoy food so much in the first place. simplicity, comfort and enjoyment.