Herbed Heritage Pork Loin with White Wine Reduction

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 11.9g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.8g
  • Carbohydrate: 2.1g
  • Fiber: 0.1g
  • Cholesterol: 68mg
  • Iron: 1.1mg
  • Sodium: 290mg
  • Calcium: 32mg

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. 1. Preheat oven to 425°.
  2. 2. Sprinkle first 3 ingredients over pork. Combine parsley and next 4 ingredients (through thyme); rub over pork.
  3. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Herbed Heritage Pork Loin with White Wine Reduction Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy