A few weeks ago pork loins were on sale. I bought two whole loins and sliced into chops, roasts, etc. They freeze so well and if I can get a good sale, it is just too hard to pass up.
My version begins with my roasting pan "rack". Ingredients include a whole onion, 1/2" slice, one garlic bulb, sliced in half and a stalk of rosemary from the herb garden. We have had a hard winter, but the rosemary seems to last all winter and returns to its glory in the spring. Glad to know that Spring will be here in a few more weeks! I know it has been tough for all my family that still live in Holland, MI.
After my pan is ready, I add a room temperature three pound loin roast. Add one tablespoon salt and one teaspoon ground pepper. Room temperature is VITAL for a great roast. Leave it out for an hour minimum and up to two hours from the refrigerator.
Add one cup white wine of your choice. I prefer Chenin Blanc. Another great braising liquid would be apple juice or apple cider. Cover and braise for three hours at 300F.
What a perfect loin roast...after 4 hours. Strained my stock...reduced and added a couple of tablespoons of heavy cream. Beautiful food...to be savored.
Pork Roast with a "good gravy" plated
with glazed carrots and cottage cheese salad.