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Pot-Roasted Pork Loin in Red Wine

 

 

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Pot-Roasted Pork Loin in Red Wine


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Food & Wine Magazine's 2001
Cookbook: an Entire Year's Recipes icon

Food & Wine Books, Editor in Chief Judith Hill,
2001, American Express Publishing Corp.

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6 servings

One 3-pound pork loin roast, tied
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 ounces thinly sliced lean salt pork or
pancetta, cut into thin strips
2 medium onions, thinly sliced
4 garlic cloves, crushed
2 large carrots, thinly sliced
1 large celery rib, thinly sliced
2 cups dry red wine
2 large bay leaves, minced
1 tablespoon minced sage leaves
1 tablespoon minced thyme leaves

1. Preheat the oven to 350 degrees F. Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. In an enameled cast-iron casserole just large enough to hold the roast, heat the
oil until shimmering. Add the roast and cook over moderate heat until well browned all over. Transfer the roast to a large plate.
2. Add the salt pork to the casserole and cook over low heat until softened
but not browned. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender,
about 20 minutes. Add the wine, bay leaves, sage and thyme and bring
to a boil. Remove from the heat.
3. Carefully set the roast, fat side up, in the casserole. Cover and bake in
the oven for 30 minutes. Turn the roast, and if there is very little liquid left
in the pan, add 1/2 cup of water or more to keep the vegetables moistened. Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150 degrees F.
4. Transfer the roast to a carving board, discard the strings and cover loosely with foil. If the pan juices are thin, boil them over high heat until thickened. Season with salt and pepper. Slice the roast and serve with the vegetables.
- Nancy Harmon Jenkins


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