A good basic recipe for roasting a pork loin.

Roast Pork Loin

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

4 cloves

1 tablespoon cracked peppercorns

 

Pork:

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

1. Preheat oven to 325°F (160°C).
2. Combine mirepoix ingredients; set aside.
3. 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.
4. 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).
5. 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 puree. Taste and adjust seasoning as needed.
6. 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.

Yield: 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.