• Gabriella Rivera

Simple and Comforting: Pork Loin with Pan Sauce

By Gabriella Rivera


Over the break I was experimenting with family meals and rarely do I get the chance to cook meat, so I picked a large cut of pork. The pork loin is tender, flavorful and some of the juiciest cuts of pork when it is cooked well. For me, a good marinade can make or break a tenderloin. I recommend an overnight marinade to allow the flavors to really penetrate this very lean piece of protein.

  1. One 3 pound pork loin

  2. 10 cloves of garlic

  3. One tablespoon of salt

  4. One half of an onion

  5. 1/4 cup of olive oil

  6. 1/3 tablespoon of cayenne pepper

  7. One tablespoon of white vinegar

  8. 1/3 cup of chicken stock

  9. 1/4 cup of white wine

  10. One tablespoon of butter

Directions:

  1. Peel five and cut your onion in half, we will only be using half for the recipe. Cut that piece in half and add to a food processor or blender.

  2. Peel cloves of garlic and add them to the food processor.

  3. Add the olive oil, cayenne pepper, salt and white vinegar to the blender and pulse until combined.

  4. Cut the remaining cloves of garlic in half.

  5. Rinse your pork loin and pat dry. Make little X’s with your knife deep in the pork loin. Stuff each X with a piece of garlic and the marinade with your finger. Then rub the rest of the pork with the marinade.

  6. Wrap your loin in plastic wrap and place it into the fridge for a minimum of three hours (I recommend overnight).

  7. Take your pork loin out and bring to room temperature. Set the oven to 375 degrees.

  8. When the oven is heated and pork loin is at room temperature, place your pork loin on a rack in a roasting pan and roast in the oven for about 25-35 minutes or until the internal temperature reaches 145 degrees.

  9. Put your burner on high and heat a large pan with a tablespoon of olive oil.

  10. Seer your loin on all sides very quickly. This is just for color and crust on the outside of the loin.

  11. Rest for about 15 minutes before cutting.

For the Pan Sauce

  1. Add chicken stock along with the white wine to the bottom of the pan that was used for the loin.

  2. Simmer and stir the mixture until it reduces about halfway.

  3. Lower the heat and add a tablespoon of butter to the pan, mixing frequently until it becomes a velvety, cohesive sauce.

In the words of my mom, “this makes me feel good.” It’s a classic dish with rich flavors that remind me of family. Serving over a bed of rice reminds me of why I enjoy food so much in the first place. simplicity, comfort and enjoyment.

Let the posts
come to you.

Thanks for submitting!

  • LinkedIn
  • Facebook
  • Instagram
  • Twitter