Roast Pork Loin with White Wine Sauce #EasterRecipes

In this household, as in many in the USA, we often serve ham for Easter.  However, there is no rule that you have to serve ham on Easter.  What if you don't like ham?  What if you don't want the high sodium content?

I normally rectify these problems with my guests by offering several meats with dinner.  But this year, I'm not having 20 guests.  In fact, I think there is only going to be 6 of us for dinner.  It's kind of senseless to make 3 or more entrees for only 6 of us.

So what is a person to do if they aren't feeding a crowd, don't want to serve ham but want to have an elegant entrée to celebrate the Resurrection of our Lord?

How about this gorgeous Roasted Pork Loin with White Wine Sauce.  It makes a beautiful presentation and works wonderfully with all the traditional side dishes normally served on Easter Day.

This is out final day of Easter Week.  My Festive Foodie friends and I shared recipes on Monday and Wednesday as well under the leadership of Christie from A Kitchen Hoor's Adventures.  Make sure you stop by and see what the others are sharing today.  You will find links at the bottom of this post.

Monday I shared a Broccoli Gratin and Wednesday I posted a recipe for Carrot Cake Cheesecake, both of which would be perfect to serve along with this roast.

Roasted Pork Loin with White Wine Sauce

adapted from Cuisine at Home, Issue #116

1 (3 lb) boneless pork loin roast

4 cloves garlic, thinly sliced

salt and pepper to taste

1 T. olive oil

1 T. butter

3 T. flour

1 1/2 c. chicken stock

1/2 c. dry white wine

Cut slits all over the roast with a small knife.  Insert garlic slices into each of the slits. Season the roast with salt and pepper.  Set aside to come to room temperature.

Melt the butter with the olive oil in a large, oven safe skillet over med high heat.  Brown the roast on the lean side for about 5 minutes.  Flip over so that fatty side is down and sear for another few minutes.  Place into a preheated 425* oven for 45 minutes to an hour.  An internal temperature of 145* is desired.

Remove pan from oven.  Transfer roast to a platter to rest, tenting lightly with foil.  Place the skillet over med high heat and stir the flour and salt and pepper to taste into the drippings.  Cook and stir for a couple of minutes until the flour browns slightly and is nutty smelling.

Add the wine, and cook, scraping up any browned bits stuck to the bottom of the pan. Add the broth and continue to cook and stir until thickened adding any juices that are on the platter from the roast.

Slice the roast into 1/4" pieces and top with the pan gravy.  Print Recipe

Friday Easter Week Recipes

• Brussels Sprout Potato Cakes by Cindy's Recipes and Writings
• Candied Lemon Zest Jalapeño Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Carrot Cake Cookies by Daily Dish Recipes
• Curried Deviled Eggs by A Kitchen Hoor's Adventures
• Dried Cherry and Almond Scones by Family Around the Table
• Easter Bunny Cake by Everyday Eileen
• Easter Egg Sugar Cookies by The Redhead Baker
• Eggs Benedict Breakfast Bake by Cookaholic Wife
• Greek Lamb Keftiko by Caroline's Cooking
• Ham and Cheese Breakfast Casserole by Karen's Kitchen Stories
• Roasted Pork Loin with White Wine Sauce by A Day in the Life on the Farm
• Maple Apple Baked Oatmeal by Jolene's Recipe Journal
• Peeps Cookie Bars by Sew You Think You Can Cook
• Easter Bread Cheesecake - Pasca by All that's Jas
• Spring Veggie Crudités with Fresh Pea Hummus by Culinary Adventures with Camilla
• Vanilla Bean Mocha Biscotti by Amy’s Cooking Adventures
• Vegetable Breakfast Casserole by Simple and Savory