Friday, December 24, 2010

Roasted Pork Loin with Pickled Raisins

Another recipe from the Food & Wine entire year of recipes 2006.  The original called for a veal loin but we didn't know how well that would go over with the group so instead we used 2 - 3lb pork loins.


2 Tbsp rosemary leaves plus 3 sprigs broken into 3-inch pieces
2 Tbsp thyme leaves, plus 8 sprigs
1/4 cup extra virgin olive oil
Two 3-pound pork loins
Salt and fresh ground pepper
6 Tbsp butter cut into 6 pieces
24 garlic cloves, smashed and peeled

Serve with:  
   Pickled Golden Raisins
   Chestnut Stuffing with Fennel

--In a bowl, combine the rosemary leaves, thymes leaves and 2 Tbsp olive oil

--Put pork loins in a baking dish and rub all over with the herb oil.  Cover and refrigerate for at least 2 hours, or overnight.

--Remove the pork from the fridge an hour before cooking

--Preheat the oven to 375

--Arrange the rosemary and thyme sprigs on the roast and scatter the garlic around the meat.

--Cook for about an hour until a meat thermometer inserted in the center registers 140-145

--Let rest at least 10 minutes then slice and arrange on a platter, spooning a bit of the juice over the meat.

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