Garlic-Roasted Pork Loin
D'Artagnan | Yield: 8-10
A paste of pungent garlic and fresh herbs coats the outside of this delicious roast, creating an extra flavorful crust and sealing in moisture. If you're lucky enough for leftovers, this pork loin makes phenomenal sandwiches the next day.
- 8 garlic cloves, finely chopped
- 1/8 cup fresh rosemary leaves, finely chopped
- 6 sprigs fresh thyme, finely chopped
- Kosher salt and freshly ground pepper
- 3 tablespoons duck fat, softened
- 1 boneless Berkshire pork loin, center-cut (trim 4 inches off each end and reserve for another use)
- 2 cups dry white wine
- Preheat oven to 375 degrees F.
- Using a mortar and pestle (or the side of a cleaver and a cutting board), mash together garlic, rosemary, thyme, 1 tablespoon Kosher salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and mix in duck fat.
- Using kitchen twine, tie roast at 3 inch intervals to create an even, compact shape.
- Place roast fat-side-up in a large shallow baking dish (you want ample space for air to circulate all around the roast to ensure a nice crust). Pour in wine. Roast in the oven until an instant read thermometer inserted into the thickest part of the roast registers 140 degrees F, about 15 minutes per pound, 1-1 ½ hours. Remove the roast to a cutting board and allow to rest for at least 10 minutes.
- Skim fat from the surface of pan juices and discard. Slice pork, serve with pan juices and duck fat roasted potatoes.