I am back after a nice long vacation ......It was great to be in Malaysia, all that quality time with loved ones. I am now back to the daily grind and looking forward to blogging again.Most of you are in the midst of Thanksgiving preparation. This roast pork is a nice change from a thanksgiving turkey if you are so inclined. I have a bird sitting in my fridge and will be ready to go in the oven this afternoon. It is way too much for the two of us but it is Thanksgiving after all and I am looking forward to the leftovers!
Happy Thanksgiving everyone!
Tuscan Style Roasted Pork Loin
You could use stock of your choice here. I always have vegetable stock on hand and that is what I have used here.
1 tb each fresh chopped thyme and rosemary
4 cloves garlic - minced
1 tb salt
freshly cracked black pepper ( I used 1 tb)
1/4 cup olive oil
1 pork loin roast - 2.5 lbs
12 oz dried figs
1 cup sweet vermouth
3/4 cup vegetable stock
2 tsp balsamic vinegar
4 tb softened unsalted butter
In a bowl, combine chopped thyme, rosemary, garlic, salt, pepper and oil . Rub all over the pork loin and let it sit covered, in the fridge for at least 4 hours. Overnight would be better.
Macerate figs in vermouth and soak for one hour. Drain and reserve liquid.
Preheat oven to 475 degrees . Put pork in a roasting pan and roast pork loin for 20 minutes. Reduce oven temperature to 400 degrees and roast for another 40 minutes. Let roast rest for at at least 15 minutes before serving.
Set the roasting pan on medium heat and add drained vermouth to pan and bring to a boil. Stir. Add figs, stock and vinegar and simmer for another 10 minutes. Whisk in butter 1 tb at atime and adjust seasonings. Serves sliced roast drizzled with sauce.
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