Roast Pork Loin With Saba
|Extra virgin olive oil||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Garlic||2 Clove (10 gm), minced|
|Saba/Vincotto||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Loin pork||2 Pound|
|Freshly ground pepper||To Taste|
|Dry red wine||1 Cup (16 tbs)|
|Vegetable stock/Low-sodium broth||1 Cup (16 tbs)|
|Cornstarch||1 Teaspoon, dissolved in 1 tablespoon water|
1. In a large bowl, combine 1/2 cup of the olive oil with the thyme sprigs, rosemary sprigs, minced garlic, bay leaf and 2 tablespoons of the Saba. Add the pork loin and turn to coat with the marinade. Cover and refrigerate overnight, turning the pork in the marinade a few times.
2. Preheat the oven to 350° in a large ovenproof skillet; heat the remaining 2 tablespoons of olive oil. Remove the pork loin from the marinade; reserve the marinade. Season the pork all over with salt and pepper, add the meat to the skillet and cook over moderate heat until it is browned all over, about 2 minutes per side. Transfer the pork to a plate.
3. Add the red wine to the skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the skillet. Add the vegetable stock and the reserved marinade and bring to a boil. Add the pork, fat side up, and roast in the oven for about 50 minutes, or until an instant-read thermometer inserted in the center of the loin registers 140°.
4. Transfer the pork to a rimmed baking sheet and let rest for 10 minutes. Strain the liquid from the skillet into a medium saucepan and bring to a simmer over moderate heat. Add 1/4 cup of the Saba and stir in the cornstarch slurry. Simmer the sauce, stirring, until thickened, about 3 minutes. Season with salt and pepper.
5. Preheat the broiler. Brush the top of the roast with 2 tablespoons of the Saba and broil for about 1 minute, or until glazed. Turn the roast, brush with the remaining 2 tablespoons of Saba and broil for 1 minute. Let the pork rest for 10 minutes. Carve the roast and serve with the sauce.