Roasted Pork Loin

Thanks to a generous donation from Grace, we had a 3 lb pork loin in the fridge staring back at me in fear… it knew my special ability to over-cook any meat you can name.
It was excellent! Who knew? I made my own recipe and cooked it following Mark Bittman’s instructions (below).
I’ll have to repeat this in the future for company.

Preheat oven to 450 F.
Rub olive oil on pork.
Sprinkle with salt, pepper, garlic powder and cover top in dried minced onion.
Cook uncovered in roasting pan for 15 minutes at 450 F.
Take roast out of oven, lower temp to 325 F, and pour 1/2 cup white wine over roast (I only had rose, so I used that– thanks again to Dad for the wine).
Cook for another 1hr 30 to 1 hr 40 min (for 3 lbs), pouring additional 1/4 cup wine over roast every 15 minutes.
When meat reaches bet 140-150 degrees on thermometer (I took it out at 141 F), take out and put on warmed platter.
Put roasting pan over burner Med-High and reduce juices/wine (if there isn’t a full cup of liquid in pan, add wine. Reduce to about 3/4 cup. Turn off heat and Stir in 2 tbsp butter.
Carve pork and serve with gravy.

I served it with egg noodles and salad. Mmmmmm.
Chris prefers it without the gravy (it’s more like a sauce, not heavy, no flour).


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