Pork Loin et al

Pork loin with pan gravy and roasted asparagus

Pork loin with pan gravy and roasted asparagus


Saturday morning and I’ve already made Pork Loin with a simple pan sauce (recipe to follow), and I am planning on making my Chicken dish which I am going to enter into the National Chicken Cooking contest (that’s for tomorrow).  Monday I am doing the peach cheesecake again and making stuffed heirloom tomatoes which I decided to stuff with basmati rice instead of quinoa.  The quinoa just did not work for me.  Perhaps another time.  By Monday I will have posted another three recipes, so check back often!

Pork Loin with Pan Gravy and Roasted Asparagus

1 (2 and 1/2 pounds) pork loin

Olive oil, salt and pepper

1 bunch asparagus


1 shallot, chopped finely

1/2 cup red wine (cabernet, whatever you have handy)

1/2 cup chicken broth

Splash Worcestershire sauce

1/2 stick cold unsalted butter

Fresh ground pepper and salt

Working with a meat thermometer is the way to cook pork.  Take the pork out of the fridge and rub down with olive oil, and sprinkle well with salt and pepper. 

Preheat the oven to 400F and place the meat in a large dutch oven as you will be using the dutch oven to prepare the pan gravy.  Roast until a meat thermometer reaches 140 degrees.  While the pork is roasting, prepare the asparagus by breaking them at their natural snapping point and slicing into three piece each.  Toss with olive oil and salt and roast in the same oven for about 12 minutes until beginning to color.  Remove from oven and let cool to room temp, covered. 

When pork has reached 140F, remove from oven and take out of the Dutch oven.  Cover with foil while you prepare the sauce.  The meat needs 10 minutes of resting time and this sauce will be done by then. 

Place the Dutch oven over a medium flame.  Add the shallot to the pan and stir until shallot begins to give off its fragrance.  Add the wine and the chicken broth and the Worcestershire sauce, and stir well, scraping off any brown bits. Simmer for 5 minutes to reduce a bit and then stir in 1/2 stick cold unsalted butter, stirring constantly to emusify the sauce.  Check for seasoning, adjust and serve. 

Cut pork loin into 4 servings, split asaparagus amongst the plates and split the sauce 4 ways!  This is a 45 minute meal…if that. Enjoy!

Serves 4.