Rosemary-Roasted Pork Loin with Hazelnuts
Servings 4
Prep time
10 minsCook time
50 minsTotal time
1 hrThis is one of those dishes that shows how good simple cooking can be. The sauce is an absolute showstopper. None of the cooking flavour is wasted, as the juices from the meat are added to the sauce. The addition of white wine is key, and make sure your hazelnuts are fresh.
Ingredients
Method
- Preheat oven to 200°C.
- Combine rosemary, garlic and oil and rub mixture all over pork loin. Season with salt and pepper then place in a roasting pan and cook in oven for 40 minutes or until an internal temperature of 63°C is reached.
- Remove pork from pan, cover with tinfoil and set aside to rest so juices redistribute through the meat.
- Meanwhile, place roasting pan on stovetop and bring pan juices to a simmer. Add wine, stock concentrate, water and two-thirds of the rosemary sprigs then simmer until reduced by half. Add hazelnuts and bring to the boil. Remove rosemary sprigs then add butter. When butter is almost melted, turn off heat and give the pan a quick shake to emulsify the sauce.
- To serve, slice pork and place on a large platter. Spoon hazelnut sauce over and around the pork. Garnish with remaining sprig of rosemary.
Simon says ...
The secret weapon is a quality meat thermometer—it makes cooking meat so much easier.