Categories: Pork

Ingredients

• 2 1/2-3 lb boneless pork loin roast
• 3-4 garlic cloves, thinly sliced
• salt and black pepper
• 1 tbsp each olive oil and unsalted butter
• 3 tbsp flour
• 1 1/2 cups chicken broth
• 1/2 cup dry white wine

Directions

1. Preheat oven to 425.

2. For the pork, cut slits, 1/2-inch deep, at 1-inch intervals all around the pork and insert garlic into slits. Season pork with salt and pepper. Tie pork snuggly with kitchen string at 2-3 inch intervals.

3. Heat oil and butter in a saute pan over medium-high. Add pork and sear on all sides, 5 minutes; transfer pan to oven. Roast pork until it reaches 145, 45-50 minutes.

4. Transfer pork to a platter, tent with foil, and rest 10-15 minutes.

5. For the sauce, heat drippings in pan over medium. Whisk in flour and cook 2 minutes. Deglaze pan with broth and wine, scraping up any brown bits, and bring to a boil. Cook sauce until it thickens, 1-2 minutes. Whisk in any residual juices from roasted pork into sauce, then season with salt and pepper. Remove string from pork, slice into 1/4-inch thick pieces, and serve with sauce.

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