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herb-roasted-pork-loin-352314.json
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{
"directions": [
"Preheat oven to 350\u00b0F with rack in middle.",
"Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.",
"Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.",
"Continue roasting until an instant-read thermometer registers 140 to 145\u00b0F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.",
"Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.",
"Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.",
"Serve pork with sauce.",
"Marimar Estate Don Miguel Vineyard '06"
],
"ingredients": [
"1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed",
"2 tablespoons plus 1 teaspoon olive oil, divided",
"6 rosemary sprigs, divided",
"8 large thyme sprigs, divided",
"8 sage sprigs, divided",
"8 savory sprigs (optional), divided",
"1/2 cup finely chopped shallots (4 to 5)",
"2 tablespoons finely chopped garlic",
"3 tablespoons Dijon mustard",
"1/3 cup dry vermouth",
"2 teaspoons Dijon mustard",
"1 3/4 cups reduced-sodium chicken broth",
"1 1/2 tablespoons unsalted butter",
"1 1/2 tablespoons all-purpose flour"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Herb",
"Roast",
"Easter",
"Quick & Easy",
"Dinner",
"Healthy",
"Shallot",
"Simmer",
"Vermouth",
"Gourmet",
"Sugar Conscious",
"Peanut Free",
"Tree Nut Free",
"Soy Free"
],
"title": "Herb-Roasted Pork Loin",
"url": "http://www.epicurious.com/recipes/food/views/herb-roasted-pork-loin-352314"
}