Herbed Heritage Pork Loin with White Wine Reduction

recipe
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.

Yield:

12 servings (serving size: 3 ounces pork and 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 212
Fat 11.9 g
Satfat 4.4 g
Monofat 5.3 g
Polyfat 1.1 g
Protein 22.8 g
Carbohydrate 2.1 g
Fiber 0.1 g
Cholesterol 68 mg
Iron 1.1 mg
Sodium 290 mg
Calcium 32 mg

Ingredients

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
Cooking spray
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)

Preparation

1. Preheat oven to 425°.

2. Sprinkle first 3 ingredients over pork. Combine parsley and next 4 ingredients (through thyme); rub over pork.

3. 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.

4. 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.

Note:

David Bonom,

March 2009
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