Roast Pork Loin with Lots of Garlic

The roast should be salted and refrigerated for at least an hour before cooking.

4 to 5 teaspoons of fresh thyme, minced

1 tablespoon of rosemary, minced

1 tablespoon of salt

2 teaspoons ground fennel seed

1 teaspoon of black pepper

1/4 teaspoon of crushed red pepper flakes

1 boneless pork loin roast, 3 lbs (Buy Boneless Roast Here)

2 tablespoons of oil (bacon grease works)

40 cloves of garlic, peeled and smashed (Buy Garlic Here)

1 1/4 cups broth

1/3 cup dry white wine

1/3 cup heavy cream

  1. Combine 2 teaspoons thyme, rosemary, salt, fennel, pepper and pepper flakes in a bowl. Rub roast with herb mixture. Wrap roast in plastic wrap and refrigerate for 1 to 24 hours.
  2. Preheat oven to 300 degrees and move rack to middle shelf. Heat oil in twelve inch oven safe skillet over medium high heat until just smoking. Unwrap roast and place in skillet. Cook until browned on all sides, about seven minutes.
  3. Scatter smashed garlic around pork and transfer skillet to oven. Roast until pork registers 130 degrees, 40 to 50 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest for 20 minutes.
  4. While pork rests, place skillet with garlic over medium high heat and cook, stirring occasionally, until garlic is light brown – about 3 minutes. Add broth, wine, cream and remaining herb mixture. Bring to boil. Cook until sauce has reduced to about 1 cup (about 10 minutes). Remove from heat and keep warm.
  5. Slice pork thin and served with sauce.

Adapted from The Complete Cook’s Country TV Show Cookbook.

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