Categories: Pork
Ingredients
- 2 1/2-3 lb boneless pork loin roast
- 3-4 garlic cloves, thinly sliced
- salt and black pepper
- 1 tbsp each olive oil and unsalted butter
- 3 tbsp flour
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
Directions
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Preheat oven to 425.
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For the pork, cut slits, 1/2-inch deep, at 1-inch intervals all around the pork and insert garlic into slits. Season pork with salt and pepper. Tie pork snuggly with kitchen string at 2-3 inch intervals.
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Heat oil and butter in a saute pan over medium-high. Add pork and sear on all sides, 5 minutes; transfer pan to oven. Roast pork until it reaches 145, 45-50 minutes.
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Transfer pork to a platter, tent with foil, and rest 10-15 minutes.
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For the sauce, heat drippings in pan over medium. Whisk in flour and cook 2 minutes. Deglaze pan with broth and wine, scraping up any brown bits, and bring to a boil. Cook sauce until it thickens, 1-2 minutes. Whisk in any residual juices from roasted pork into sauce, then season with salt and pepper. Remove string from pork, slice into 1/4-inch thick pieces, and serve with sauce.