Herb-roasted Pork Loin with Texas Port Wine Glaze

This recipe from "Texas on the Plate" is an example of Texas sophistication.  The sweet port wine is given piquancy by the cranberries.

• 1 ( 3 - 4 pound) boneless, center-cut pork loin
• Extra-virgin olive oil
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh sage
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Texas Port Wine Glaze

• 2 tablespoons extra-virgin olive oil
• 3 French shallots, minced
• 1 tablespoon minced fresh sage
• 1/2 teaspoon minced fresh rosemary
• 1/2 cup dried cranberries
• 2 cups port wine
• 1/3 cup beef stock
• 1/3 cup red wine vinegar
• 1/2 cup red currant jelly
• 1 & 1/2 tablespoons cornstarch stirred into 2 tablespoons cold beef stock

METHOD

Preheat oven to 350 degrees.  Place roast in an open roasting pan; set aside.  In a small bowl combine rosemary, sage, garlic, salt, and pepper.  Brush roast with olive oil.  Pat herb mixture onto the  roast.  Roast pork in preheated oven for 1 hour to 1 hour and 20 minutes, or until an instant-read thermometer inserted in meat registers 145-150 degrees.

While meat is roasting, make glaze.  Heat olive oil in a heavy 10-iunch skillet over medium heat.  When oil is hot, add shallots, sage, rosemary, and cranberries.  Saute until shallots are wilted and transparent, about 8 minutes.  Add port wine, beef stock, vinegar, and red currant jelly.  Cook over medium-low heat, stirring often until mixture is slightly thickened, about 20 minutes.  Bring to a boil and quickly stir in cornstarch mixture.  Cook until thickened.

To serve, remove pork from oven and set aside to rest for 15 minutes.  Slice meat into 1/2 inch-thick-slices.  Place 2 or 3 slices on each serving plate and spoon a portion of glaze over each serving.  Serve hot.

Serves: 6

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this recipe from www.inmamaskithchen.com

Reprinted with permission from © Terry Thompson-Anderson, Texas on the Plate, published by Shearer Publishing click for book review

 

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