Rosemary Roasted Pork Loin with Hazelnuts

Equipment
Butchers String

Ingredients
3 sprigs of rosemary divided
2 medium cloves of garlic – minced
1 boneless pork loin – 1 kilo approx
2 tbs extra virgin olive oil
salt and freshly ground pepper
1/2 cup white wine
1 cup chicken or vegetable stock
2 tbs butter
1/2 cup hazelnuts – toasted and roughly chopped

Preheat the oven to 200 degrees Celsius. Chop the leaves from two sprigs of rosemary, transfer to a bowl.  Add the minced garlic and stir to combine.  Truss the pork loin with butcher’s string and rub with olive oil and season with salt and pepper. Rub with the rosemary and garlic mixture and transfer to a baking dish.  Place in the oven and roast for 15 minutes.  Remove from the oven and baste with the wine, return to the oven and continue to roast for a further 30 minutes until desired doneness.  Remove the roast from the oven, take the pork from the pan and set aside to rest so that the juices re-distribute.

Meanwhile place the baking pan on top of the stove and bring the pan juices to a simmer, add the stock and reduce by half.  Add the butter and hazelnuts and cook until thick, about 5 minutes.  To serve, slice the roast pork and spoon the hazelnut sauce around and on top and garnish with a sprig of rosemary.

Serves 4

Degree of Difficulty 1