Slow Roasted Pork Loin

Slow roasting pork loin produces the most tender and succulent meat as the high temperatures tend to dry out this lean meat (most of the fat is on the outside of the cut, not marbled through it like beef). In this method, the meat is coated to give it a flavorful crust, then put into a very hot oven for a short time to seal the meat, then the temperature is lowered and the roast continues to cook at a very low temperature. Trust me, this produces a wonderfully succulent piece of meat - you won’t be disappointed. However, do not try this without an instant-read thermometer, as it is essential to achieving the proper temperature without overcooking.

Meat coating:

1

Tbs

olive oil

15

ml

1

Tbs

dried sage, crumbled

15

ml

1

tsp

salt

5

ml

½

tsp

freshly ground pepper

2.5

ml

Meat:

1

boneless center-cut pork loin roast
(between 1 and 3 pounds)

.5-1.5

kg

Pan Sauce:

pan juices in the roasting pan (defatted if necessary)

½-1

cup

chicken stock or dry white wine

.5-1.5

kg

Meat coating:

Mix all ingredients together and rub all over the outside of the pork roast.

Roasting the meat:

Preheat oven to 450°F [235°C].

Place a V-shaped rack in a roasting pan and place the prepared meat on it.
Place in hot oven for 10 minutes.
Reduce the oven temperature to 250°F [121°C]
Cook until the internal temperature is 150-155°F [65-68°C], about 45 minutes for a 1 pound roast, up to 1½ hours for a large roast.
Use an instant-read thermometer stuck into the very center of the roast to determine the temperature.

When it is done, immediately remove from the oven.
Place the roast on a cutting board and tent loosely with foil for 15 minutes.
The temperature will continue to rise another 5 degrees while setting.

Pan Sauce:

Remove any excess fat from the drippings in the roasting pan.
Pour the remaining juices into a 1 cup measure.
Add white wine or chicken stock to measure 1 cup.
Return the liquid to the pan and bring to a boil over medium-high heat until reduced and slightly thickened.

Serving:

Slice the pork into ¼-½” slices and place on a serving plate.
Pour the Pan Sauce over the pork and serve.

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