Rosemary is my favorite herb of all.
This dish is a great for a dinner party. It takes no time at all to put together.
Once in the oven it doesn't need any fussing over and cooks unattended so you can visit with your guests.
Sweet potatoes and steamed green beans round out this meal quite nicely.
Pork Roast with White Wine, Garlic and Herbs
In an oven proof roasting pan heat the olive oil and butter.
Season the meat with the fennel and rosemary and brown in the pan.
Add the rest of the herbs and wine.
Cover and cook in the oven until meat temperature reaches 150F.
Tent with foil on a platter.
Place pan on stove top and bring to a low boil scraping bits off the bottom. Simmer until sauce is reduced and slightly thickened.
Serve roast with sauce drizzled over top.
Wine Suggestion: Chardonnay
Cheers!
- olive oil and butter
- 1 3 or 4 pound pork loin roast
- salt and pepper
- 2 tbsp fennel seeds
- a head of garlic separated skins left on
- leaves from 4 rosemary sprigs
- 3 bay leaves
- 1 bottle of white wine
In an oven proof roasting pan heat the olive oil and butter.
Season the meat with the fennel and rosemary and brown in the pan.
Add the rest of the herbs and wine.
Cover and cook in the oven until meat temperature reaches 150F.
Tent with foil on a platter.
Place pan on stove top and bring to a low boil scraping bits off the bottom. Simmer until sauce is reduced and slightly thickened.
Serve roast with sauce drizzled over top.
Wine Suggestion: Chardonnay
Cheers!
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