Roast Pork Loin
A great basic recipe for roasting a pork loin like a French chef—on a bed of mirepoix.
2 cups carrots in 1/4-inch dice
2 cups celery in 1/4-inch dice
2 cups onion in 1/4-inch dice
3 bay leaves
1 tablespoon cracked peppercorns
2 1/2 to 3 pounds lean, center-cut fresh pork loin
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup apricot jam
2 tablespoons minced garlic
2 tablespoons Dijon mustard
1 tablespoon herbes de Provence*
6 cups salt-reduced beef broth - divided use
- Preheat oven to 325°F (160°C).
- Combine mirepoix ingredients; set aside.
- Season pork with salt and pepper. Heat oil in large skillet. Brown pork on all sides on medium-high heat. Combine jam, garlic, mustard and herbs; rub all over roast. Set aside.
- Place mirepoix mixture in a roasting pan. Place in preheated oven for 10 to 15 minutes or until vegetables are starting to soften. Place pork on top of vegetables, fat side up. Add 3 cups broth to vegetables; cover and braise in oven for 1 to 1 1/2 hours, or until pork has an internal temperature of 150°F to 155°F (approximately 65°C).
- Remove from oven. Remove pork from pan and cover it to keep it warm (the internal temperature will rise about 5 degrees Fahrenheit as it rests out of the oven). Transfer vegetables to pot or Dutch oven. Add 3 cups broth to vegetables. Bring to boil on high heat; reduce heat and boil gently about 30 minutes. Strain, pushing down on mixture to squeeze out as much juice as possible; the sauce will almost be like a purée. Taste and adjust seasoning as needed.
- Cut pork into 1/4-inch slices. Arrange on platter and pour some of sauce over the top. Serve remaining sauce in a sauceboat on the side.
Makes 6 servings.
*Herbes de Provence is a mixture of dried herbs commonly used in Southern France. It's commonly a mixture of thyme, marjoram, oregano, lavender, and summer savory. Or you can substitute your favorite spice blend.