Garlic Pork Loin with Wine Sauce

Today is Friday!  Yay!!!!!!!  In my opinion, it is like a day of celebration that announces the best is yet to come: the weekend, of course…and my Garlic Pork Loin with Wine Sauce!

Food has a starring role in all of this.  So I decided to share with you not just one but two Brazilian recipes for the weekend.

Do you remember that in my last post about Collard Greens à la Mineira I mentioned that at my table the greens may also be served as a side dish to accompany Garlic Roasted Pork Loin and Cheesy Mashed Cassava with Coconut Milk and Cilantro?

Well, those two yum-yum dishes are exactly what I am about to show you. garlic pork loin

Let’s go to the kitchen then.

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Garlic Roasted Pork Loin with Wine Sauce

 (My take on the Portuguese dish “Carne de Porco em Vinha D’Alhos”, a well-known dish in Brazil)

Serves 4 – 6

Segment: Brazilian cuisine/From My Table To Yours

 Ingredients:

1/4 cup vegetable oil

6 garlic cloves

1 teaspoon Knorr chicken bouillon powder

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tsp fresh rosemary or 1 tsp dried

1 (2 1/2 pounds) boneless pork loin, trimmed

Fresh rosemary sprigs to decorate (optional)

Fresh lemon to decorate (optional)

Wine sauce (recipe follows)

Directions:

Preheat oven to 400° F (about 200º C).

Follow the instructions on how to string a pork loin below:

http://www.saveur.com/article/Techniques/Tying-a-Pork-Loin

In a blender or food processor, process the first 6 ingredients. Place pork loin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over pork loin.

Roast in oven until a meat thermometer inserted into center of pork loin registers 155°F., about 55 minutes. Remove from oven, transfer loin to a platter, and discard string.  Keep it warm while making the wine sauce.  Slice loin just before serving.

For the wine sauce:

Yield: 1/2 cup

Ingredients:

1/2 cup dry white wine

1/2 cup chicken stock

1/4 teaspoon salt

1/4 teaspoon white ground pepper

Directions:

Pour white wine into the roasting pan in which the loin was cooked. Place pan over medium heat, and scrape up browned bits from its bottom.

Add stock, salt, and pepper; then, bring to a simmer.  Cook, stirring, until liquid has reduced to half. Skim fat from surface of the liquid.  Strain sauce and serve hot with sliced pork loin.  Garnish with rosemary sprigs and sliced lemon, if desired.

To get the recipe of Cheesy Mashed Cassava with Coconut Milk and Cilantro, please follow  my second post which will be coming out tomorrow.

See you tomorrow!  

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Receita em Português:

Lombo de Porco ao Alho regado com Molho de Vinho Branco

 (Minha interpretação do prato português “Carne de Porco em Vinha D’Alhos”)

Serve 4 a 6 pessoas

Ingredientes:

1/4 copo de óleo vegetal

6 cabeças de alho

1 colher de chá de caldo de galinha Knorr em pó

1 colher de chá de sal

1/2 colher de chá de pimenta preta moída

2 colheres de chá de alecrim fresco ou 1 colher de chá de alecrim seco

1 kg de lombo de porco

Ramos de alecrim fresco para decorar (opcional)

Limão fatiado para decorar (opcional)

Molho de vinho branco (receita abaixo)

Modo de Preparo:

Pré-aqueça o forno a 200º C.

Amarre o lombo com cordão culinário (um no sentido longitudinal  e outros 5 latitudinais distribuídos ao longo do lombo). Isso e importante para conservar a forma do lombo.

Processe os 6 primeiros ingredientes no liquidificador ou no processador. Ponha o lombo numa forma de alumínio sobre uma grade(a parte do lombo mais magra e a que deve tocar a grade ou o fundo da forma).

Feito isso, espalhe bem a mistura batida no liquidificador ou no processador sobre todo o lombo.

Leve o lombo para assar no forno por mais ou menos 55 minutos ou até que atinja a  temperatura de 70º C (insira um termômetro culinário no centro do lombo).

Retire do forno, transfira para um prato e retire todos os cordões. Mantenha quente enquanto o molho é preparado. Somente fatie o lombo imediatamente antes de servir.

Para o molho de vinho branco:

Rendimento: 1/2 copo

Ingredientes:

1/2 copo de vinho branco seco

1/2 copo de caldo de galinha (líquido), preparado de acordo com as instruções do vidro ou pacote

1/4 colher de chá de sal

1/4 colher de chá de pimenta branca moída

Modo de Preparo:

Derrame o vinho branco dentro da forma usada para assar o lombo. Ponha a forma sobre fogo médio. Com o auxílio de uma colher de pau, raspe tudo o que ficou depositado no fundo da forma e mexa tudo. Adicione o caldo líquido, o sal e a pimenta moída. Deixe ferver até que o líquido se reduza a metade.

Remova a gordura da superficie, passe por um coador e sirva o molho quente sobre o lombo fatiado decorado com alecrim fresco.

Para obter a receita de Purê de Macaxeira ou Aipim com Queijo, Leite de Coco e Coentro, dê uma olhada no meu artigo seguinte.

Até amanhã!

Garlic pork loin…Yes, Garlic pork loin!

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2 Responses to Garlic Pork Loin with Wine Sauce

  1. Jill February 24, 2012 at 11:01 pm #

    I love pork loin…this looks so good! Do I need a special kind of pan to cook it in, or can I just use a pyrex?

    • Denise Browning February 24, 2012 at 11:42 pm #

      Jill, thanks for your comment! I do appreciate…
      You can use a pyrex. Just make sure that it’s made of tempered glass (it means that can go to the oven without shattering). But you have to know that it will take longer to cook. I advice you to lay down aluminum foil on the bottom of the pyrex for easier cleanup (no stuck on grease that is hard to clean off). I roasted mine in an aluminum baking pan. Anyway, as soon as it reaches 155 F, please remove the loin from oven.

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