We find Berkshire pork tender and juicy, yet milder than the more robust Duroc. Both varieties are forgiving—partly because of their even marbling, the meat remains succulent even if slightly overcooked.
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless heritage pork loin, trimmed (such as Berkshire or Duroc)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/2 cup finely chopped shallots
2/3 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1/4 cup fresh orange juice (about 1 large orange)
How to Make It
Preheat oven to 425°.
Sprinkle first 3 ingredients over pork. Combine parsley and next 4 ingredients (through thyme); rub over pork.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 7 minutes, browning on all sides. Place pork in a shallow roasting pan or broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until a thermometer registers 155° (slightly pink). Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes.
Place roasting pan over medium heat. Add shallots to pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes). Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.
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