reader recipe: rosemary-encrusted pork loin
recipe by Michele Wise | photo by Jennifer Johnson
If you’re looking for a new, weeknight pork recipe to add to your arsenal, then this is it. We love everything about how easy and delicious this recipe is—it’s truly one-pot perfection. And an added bonus is that any leftovers make a great homemade fried rice later in the week. We love ours made with brown rice, scallions, and eggs.
- 1/2 cup molasses
- 1 1/2 cups sweet Madeira wine
- 2 - 2 1/2 pounds pork loin
- 1 large clove garlic, cut into slivers
- 2-4 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh rosemary, plus extra for garnish
- Preheat oven to 350°F.
- In a measuring cup, combine molasses and Madeira wine. Set aside.
- Pat pork loin completely dry. Using a small, sharp knife, cut slits in top of pork. Insert slivers of garlic. Rub entire pork loin with 1-2 tablespoons olive oil, just enough to coat. Season with salt and pepper.
- Place rosemary on a cutting board in a thin layer and roll pork loin in rosemary, covering all sides.
- In a Dutch oven, heat another 1-2 tablespoons olive oil over medium-high heat. Add pork loin and sear on all sides, until nicely browned, about 3 minutes per side. Once browned, remove from heat.
- Slowly pour in molasses and Madeira wine mixture and coat pork loin on all sides with it. Transfer to oven and cook for 35-55 minutes, until pork reaches an internal temperature of 145°F (cooking time depends on size of your pork loin).
- Remove pan from oven and transfer pork loin to a cutting board. Cover with aluminum foil and allow to rest for at least 10 minutes.
- Meanwhile, place pan with sauce over medium-high heat. Cook until sauce is thickened, about 5 minutes. Remove from heat and transfer to a serving bowl.
- If your pork loin comes tied, remove (and discard) string. Cut pork into slices, top with sauce, and serve.
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