Mirepoix’s Herb Roasted Pork Loin with natural au jus

He and She Said:

We told you where to take your special someone for Cupid’s favorite day, but what if you’re staying in? Some choose to avoid one of the busiest dining nights of the year and just stay home. If you do, we suggest you cook. Try something ambitious. Turn off the TV, put on some music, open some vino (or, even better: Champagne) and cook together. Romance may bloom, sparks may fly, and if the mood strikes you can eat naked with no legal repercussion. So you’ve got that going for you, which is good.

Our Valentine’s dish of choice this year will be Duck Confit, courtesy of He Said/She Said chef emeritus, bon vivant, and guest blogger Mr. Mirepoix. If that’s not your style, you might want to try his take on roasted pork loin. Details below as we consider what a lucky woman Mrs. Mirepoix must be this and every Valentine’s Day:

Serves about: 15 four slice portions
Shelf Life: 5 days- freeze leftovers– use for any day quick yum yum

1 ea Whole Boneless Pork Loin, silver skin removed, cleaned and cut in half
TT Kosher salt and pepper
4-5 ea Bay leaves, crushed
2 ea 30 inch pieces of butcher’s twine
½ cup Loosely packed, fresh rosemary, rough chopped
1 TBS Granulated Garlic
1 TBS Sage, dry, rubbed
1/4 cup Neutral oil (canola, peanut)
1 lg Carrot, cut in one inch rondelle
1 lg Yellow onion, peeled and quartered
1 cup Dry white wine
As needed Water (start w 2 cups)

Truss pork loins with butcher’s twine. Season pork loin with salt and pepper and granulated garlic. Coat and rub with herbs. Brown pork, stove top (med heat), on all sides. Transfer to a 425*F oven for twenty minutes. After twenty minutes, add onions and carrots and reduce heat to 350*F and cook until an internal temperature of 145*F is achieved. This will allow carry-over cooking to reach 155 during resting period. As meat rests, place pan with onions, carrots and drippings on medium heat. Deglaze with white wine & reduce by ½.. Add water. Boil. Season, strain, and skim off the fat. This is the au jus.

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2 responses to “Mirepoix’s Herb Roasted Pork Loin with natural au jus

  1. Glad to oblige & so very happy it worked well for you! I’ve recently taken to stuffing the same recipe w/ spicy Italian sausage, casings removed, before roasting. More later…….Mr. Mirepoix

  2. Pingback: Sexy Food: What to Cook at Home on Valentine’s Day | He Said/She Said NOLA

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