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Roast Pork Loin With Saba

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  Extra virgin olive oil 10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Thyme sprigs 8
  Rosemary sprigs 4
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Saba/Vincotto 10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Loin pork 2 Pound
  Salt To Taste
  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
  Water 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3745 Calories from Fat 2351

% Daily Value*

Total Fat 262 g403%

Saturated Fat 47 g234.9%

Trans Fat 0 g

Cholesterol 520 mg173.3%

Sodium 2000.5 mg83.4%

Total Carbohydrates 73 g24.4%

Dietary Fiber 5.6 g22.2%

Sugars 14.4 g

Protein 163 g325.5%

Vitamin A 21.2% Vitamin C 65.3%

Calcium 31.3% Iron 73.2%

*Based on a 2000 Calorie diet

Roast Pork Loin With Saba Recipe