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60 minutes
Prep: 20 minutes
Cook: 40 minutes
1111 calories per serving view nutrition facts
4-6 servings
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| Sauce | |||
| 2 | cups | chicken broth | |
| 1 | cup | pinot noir | |
| 2 | tablespoons | whole-grain mustard | |
| 1/3 | cup | salt | |
| 1/3 | cup | sugar | |
| 2 1/2 | quarts | water | warm |
| 3 | pounds | pork loin | center cut |
| 3 | each | bay leaf | |
| 1 | tablespoon | thyme leaves | fresh |
| 6 | each | coriander seeds | |
| 6 | each | juniper berries | |
| 1/4 | cup | olive oil | |
| 2 | tablespoons | thyme | fresh, chopped |
Dissolve salt andamp; sugar in the water.
Add the pork andamp; the herbs (excluding the chopped thyme).
Cover andamp; marinate overnight in the refrigerator.
Preheat oven to 325.
Remove the pork from the liquid and rub with olive oil andamp; chopped thyme.
Heat a large sauté pan andamp; brown pork.
Transfer to oven andamp; roast for 30-40 minutes or until the internal temp is 155.
Remove andamp; cover roast.
Pour fat from pan.
To make sauce, add 2 cups chicken stock to pan andamp; reduce by half.
Add 1 cup pinot noir and reduce again. Mix in mustard.
Slice pork andamp; serve with sauce.
| % Daily Value* | |
| Total Fat 69.0g | 106% |
| Saturated Fat 22.0g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 283mg | 94% |
| Sodium 9814mg | 409% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.0g | |
| Protein 97.0g | 194% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 11% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine....
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