Port-braised pork loin

December 14, 2005

Serves 4

5 cloves garlic, smashed 1/4 cup flat-leaf parsley leaves 1/4 cup rosemary leaves 1 shallot, roughly chopped 1 teaspoon kosher salt, and more to taste 1/4 teaspoon black pepper, and more to taste 4 tablespoons olive oil 1 boneless pork loin (1 3/4 to 2 pounds) 1 small onion, chopped 1/2 cup port 4 cups chicken broth 1 bay leaf 2 tablespoons butter 2 tablespoons flour Few sprigs fresh rosemary 1. Set the oven at 350 degrees.

2. In a food processor, pulse 3 cloves garlic, the parsley, rosemary, shallot, salt, pepper, and 1 tablespoon oil until fine.

3. Halve the pork lengthwise with the knife parallel to the counter. Spread the herbs on the cut sides. Reshape the loin and tie with twine. Sprinkle with salt and pepper.

4. In a large flameproof casserole, heat the remaining 3 tablespoons oil. When it is hot, sear the pork on all sides; transfer to a plate.

5. Drain all but 1 tablespoon of oil from the pan. Add the onion and remaining 2 cloves of garlic. Cook, stirring often, for 2 minutes.

6. Add the port and bring to a boil, scraping the pan. Simmer until most of the liquid has evaporated. Return the pork to the pan. Add enough broth to come halfway up the loin. Add the bay leaf.

7. Cover the pan and braise in the oven for 35 to 45 minutes or until a meat thermometer inserted into the thickest part of the pork registers 150 degrees.

8. Transfer the meat to a platter. Cover loosely with foil. Skim the fat from the cooking juices.

9. In a saucepan, melt the butter, whisk in the flour, and cook, stirring constantly, until the mixture browns. Ladle in the cooking juices, whisking constantly. Bring to a boil; simmer 2 minutes. Taste for seasoning and add more salt and pepper, if you like. Slice the pork, garnish with rosemary, and serve with the sauce.-- Jill Santopietro