Pork Loin Roast With A Twist Food

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary image

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.

Provided by Jamie Oliver

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

ROASTED PORK LOIN

Roasted Pork Loin image

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories Meat and Poultry Recipes Pork

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

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