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Ingredients
2 3-pound boneless loins of pork, center cut
Salt to taste, if desired
Freshly ground pepper to taste
½ teaspoon dried thyme
2 cloves garlic, each cut into 4 slivers
1 small onion, peeled and cut in half crosswise
¼ cup dry white wine
½ cup chicken broth
Applesauce with horseradish (see recipe)
Nutritional analysis per serving (6 to 8 servings)
3 grams carbs; 218 milligrams cholesterol; 584 calories; 22 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 29 grams fat; 894 milligrams sodium; 73 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Sprinkle the pork on both sides with salt, pepper and thyme. Make four gashes in the top of each pork loin and insert one sliver of garlic into each gash. Put the pork in a roasting pan and place the onion halves, cut side down, around the loins.
- Step 3
Place in the oven and bake 30 minutes.
- Step 4
Turn the pork loins to their opposite sides and continue baking, basting often, about 45 minutes.
- Step 5
Pour off the fat from the roasting pan and add the wine and chicken broth, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Return the roast to the oven and reduce the oven heat to 375 degrees. Continue roasting and basting for about 45 minutes.
- Step 6
Transfer the roast to a warm platter and cover with foil. Let it stand about 10 to 15 minutes before slicing. Serve the pan juices and applesauce with horseradish separately with the carved roast.
Private Notes
Comments
What I have learned recently, after having hot pyrex glass shatter on the counter top (soap stone, which was cool) is that today's pyrex is not the same as the original, but unfortunately, we've come to rely on it. The early stuff was made from borosilicate glass that did not react to swings in temperature. Not so anymore. Spread this around, as many of us ruin our food when using the new pyrex.
The cooking time was too long. Would have been better if I used the cooking thermometer BEFORE the end of the recipes cooking time. 30 min less would have been better.
Some folks haven’t had enough liquid for basting In the USA pork is a lot leaner than it was back in Franey’s day, so I left the fat untrimmed & had enough basting liquid. Especially after step 5 with the added wine & broth.
OMG! I didn't baste it as much as the recipe calls for, but it was still tender and juicy. I didn't trim the fat so it cooked fat-side-up for 90 minutes and that side was crispy and oh so tasty. Will definitely make this oldie but goody again!
Cooking time is too long by about 45 minutes, bit otherwise this is wonderful.
I made this intentionally to have plenty left over to slice for sandwiches because we are trying to eat less processed meat (deli ham etc). This recipe fits the bill and makes delicious cold meat. Use plenty of thyme and garlic if you plan to eat it cold because the flavors become less intense when cold. As others have said, cook for less time. 20 minutes, turn, then 20-25.