Roast Loin of Pork with Pinot Noir Sauce

Title:
Roast Loin of Pork with Pinot Noir Sauce

Yield:
4 Servings

Categories:
Entrees




Ingredients:





     2 c  Chicken stock


     2 ts Mustard, whole grain


   1/3 c  Salt


   1/3 c  Sugar


 2 1/2 qt Water, warmed


     3 lb Pork loin, center, R-T-C


     3    Bay leaves


     1 tb Thyme


     6    Coriander seed


     6    Juniper berries


   1/4 c  Olive oil


     2 tb Thyme, chopped






 Dissolve salt and sugar in the water. Add the pork and the herbs (excluding


 the chopped thyme). Cover and marinate overnight in the refrigerator.


 Preheat oven to 325 F. Remove the pork loin from liquid and rub with olive


 oil and chopped thyme. Heat a large saut? pan and brown pork. Transfer to


 oven and roast for 30-40 minutes or until the internal temperature


 registers 155 F. Remove and cover roast. Pour fat from pan.


 


 To make sauce, add 2 cups chicken stock to pan and reduce by half. Add 1


 cup Robert Mondavi Pinot Noir and reduce again. Mix in mustard. Slice Pork


 and serve with Pinot Noir Sauce.


 


 Suggested Wine: Robert Mondavi Pinot Noir


 


 Serving Ideas : Serve with Garlic Mashed Potatoes and Braised Swiss Chard


 


 Recipe by: Annie Roberts - Robert Mondavi Winery Posted to MC-Recipe Digest


 V1 #521 by "M.Leiva" 
on Mar 17, 1997