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Pork Roast With White Wine Marinade

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Ingredients
  Fennel seeds 1 Teaspoon
  Coriander seeds 2 Teaspoon
  Black peppercorns 1 Teaspoon
  Salt 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Pork loin roast 1
  Gewurztraminer/Sauvignon blanc 1 Cup (16 tbs)
  Sage sprig 1 Large
  Thyme sprig 1 Large
  Bay leaf 1
  New potato 8 Small
Directions

GETTING READY
1. Two days before you cook, in a spice grinder, grind together the fennel, coriander and pepper; mix together salt, ginger and the ground spices and rub the pork roast with it
2. Place the roast in a ceramic/stainless steel/glass bowl, pour wine and crumble herbs on top; marinate in the refrigerator, turning it several times

MAKING
3. On the day of actually cooking, remove the roast from the refrigerator an hour or more before cooking; also, preheat the oven to 450° F
4. Drain the roast and pat dry with paper towels, discard the marinade; place the roast fat side up on a rack in a roasting pan
5. Put the pan in the oven, turn the temperature down to 325° F and roast till an internal temperature of 170° F is reached, say half an hour or less for each pound
6. For the last half an hour of roasting, add potatoes to the pan and allow to roast in the pan drippings
7. Allow to roast for fifteen minutes or so before carving into half inch thick slices

SERVING
8. Serve alongside roast potatoes and full flavoured dry white wine or lighter red wine

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
6

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