Whole Roasted Pork Loin Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor, puree 1/2 of one of the onions, grainy mustard, marmalade, butter, salt and pepper.
• Place the pork roast (it can be tied or untied) in a roasting pan and slather with the mustard glaze.
• Slice the remaining onions and arrange, along with the pears, orange and fresh herbs, around the pork loin.
• Roast uncovered for 15 minutes, then reduce the oven temperature to 350 degrees F, roasting for about 75 minutes, until an internal temperature of 175 degrees F is reached.
• Remove the roast from the pan and let rest on a cutting board or platter for 15 minutes before slicing.
• For the sauce, remove the orange segments, thyme and sage sprigs, and discard.
• Place the pan over medium heat and add the white wine, stirring to pull up any caramelized bits for the bottom of the pan.
• Add the chicken stock and sage and simmer until reduced by half.
• Reduce the heat to low and stir in the cold butter just until melted.
• Season to taste and serve beside slices of the roast pork.