Roast Pork Loin
Oh the smell was divine! This is a simple recipe – very similar ingredients to a stew, but rich and full of flavour:
- 3lb pork tenderloin (we used two. Came in a package on sale)
- ¼ cup flour mixed
- 2 bay leaves and 2 sprigs of parsley
- 1 cup dry white wine (or sub for 1 cup water mixed with 1-2 Tbs of lemon juice)
- carrot, celery and onion: chopped
- 1 egg, beaten
- 1 cup bread crumbs
- ¼ cup dry sherry
Preheat the oven to 325F. Brush the roasting pan with 1-2 Tbs olive oil. Place veggies on the bottom along with the bay leaves and parsley. Pat the meat dry and trim any “silver skin”, which are the facia or connective tissues. Dredge with flour and place in pan. Top with cracked pepper and the pour the wine over all. Roast for 1½ hours, basting occasionally.
Remove and let cool slightly while you preheat the oven temperature to 400F. Remove veggies and juices from the pan and set aside. Beat egg and brush on all sides of the pork. Roll in breadcrumbs. Moisten with sherry and roll again. Roast for about 15 minutes.
Skim fat from juices, strain and reduce over medium heat to half it’s volume. Pour over meat before serving.
