Roast Pork with Sherry Pan Sauce

Yes, the recipe says discard the garlic cloves after cooking, but I wanted you to see how much the loin will shrink during cooking.

Pork is one of the most delicious foods but also one of the most difficult to prepare well. It is so lean these days and makes for a dry dish if you do not pay attention to heat. However, it also takes to other flavors very well. With that in mind, a pork loin makes for wonderful main course and can be used for other recipes.

Software

·         Boneless pork loin, about 3-5 pounds, trimmed of fat

·         10-12 garlic cloves, whole

·         2 T olive oil

·         Salt and pepper for seasoning

·         1 c. sherry wine

Method

1.       Heat oven to 475 degrees.

2.       With a sharp knife, make 1 inch deep slits throughout the top of the loin and insert the garlic cloves. Rub roast with olive oil, and season with salt and pepper all over the surface.

3.       Place the loin in a roasting pan and cover, cooking for 15 minutes.

4.       Reduce oven heat to 350 degrees and cook for another hour.

5.       Remove to a cutting board and cover with foil to keep warm.

6.       Place the roasting pan on stovetop over medium heat and bring juices to a boil.

7.       Add the sherry, whisking constantly, and reduce the liquid by half.

8.       Uncover pork loin and slice, discarding the garlic cloves (they’ve done their duty).

9.       Serve pork and drizzle pan sauce over it.

10.   Enjoy.

Variants

The pork loin goes very well with so many side dishes, and it makes great Cuban sandwiches (recipe here). If you want to add a little spice, do it in the sauce. Keeping the loin covered during cooking helps keep the meat moist.