16 March 2024
Welcome friends. My last post was over a year ago. I will try to do better. I spent some time last year getting the recipes that I'm developing organized. I had notes on pieces of paper, in a notebook, and on my ipad. I hoped that centralizing them would allow me to post more often, but it didn't work out that way. Over the summer, I took a trip to New York City, and that energized me. This image is looking out at the street and courtyard from MoMa. I went to the museum to see an exhibit on O'Keeffe's drawings. I also saw a retrospective of photographs from Avedon. My most memorable meal was in the hotel where I stayed. I had intended to post this recipe in the fall, but I couldn't decide what to write about in the intro.
This is one of those dishes that I make when I invite people over to dine. It isn't the quickest meal to pull together, but it feels elevated. I like to serve this dish with cooked broccoli, over a rice blend with some baby spinach leaves on the bottom.
My local grocery has decided to stock ribs instead of pork loin over the summer months, so I freeze some pork loin before it disappears from the meat coolers. When I make this from meat that has been frozen, and then thawed, I find there is extra liquid after the browning and I need to pour it out of the skillet before adding the shallots.
Pork with Rosé
42 min. prep time | 40 min. roasting time | 15 min. finishing time
Ingredients
serves 4 to 6
- 3 pound pork loin cut into 6 pieces
- 1 Tbl olive oil
- 1 Tbl butter, unsalted
- 2 small shallots, diced (about 2 Tbl)
- 2/3 cup rosé
- 1/4 cup apple cider vinegar
- 2 tsp honey
- 1 Tbl tomato paste
- 2/3 cup vegetable or chicken stock
- 4 fresh sage leaves (optional), cut into thin strips
- 2 Tbl butter, unsalted, cut into cubes
Directions
preheat the oven to 375° F.
cut the pork loin into 6 pieces. Lightly salt the top of each piece.
place the butter and oil in a large skillet or large saute pan. Melt over medium to medium-high heat.
add the pork and brown for about 8 minutes per side. Dice the shallots and cut the sage leaves, if you're using them, while the pork browns. Remove the pieces of pork from the pan and place them in a large roasting pan. Set aside. Discard all but 1 tablespoon of liquid from the skillet.
add the shallots to the skillet and cook for about 1 minute. Pour in the rosé and scrape any browned bits loose with a wooden spoon. Add the vinegar and stir. Add the honey and tomato paste, and stir to combine. Reduce the heat to medium-low. Add the sage leaves, if using, and the stock. Let this simmer for about 5 minutes, stirring occasionally.
pour sauce over the pork. Place the roasting pan in the oven and roast for 20 minutes. Turn the pork pieces over and roast for another 20 minutes. Remove the pan from the oven. Place the pork pieces onto a plate.
pour the sauce back into the large skillet. Bring to a simmer over medium heat. Add 2 Tbl of butter and stir until it is melted. Add the pork pieces and reduce the heat to medium low once the sauce begins to bubble. Allow the sauce to simmer and thicken for 10 minutes, turning the pork after 5 minutes. Place the pork on a serving plate. Spoon some of the sauce over the pork and place the rest of the sauce in a serving bowl.