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Lunch / Dinner

Garlic Pork Loin Roast with White Wine Pan Sauce

Pork loin is a terrific cut of meat — it requires little preparation, can easily feed a group, and won’t break the bank. But it has its drawbacks. If overcooked it can be dry and flavorless. By studding it with garlic and properly cooking it, you can make this cut taste delicious and look gorgeous! This pork roast and pan sauce is sure to be a hit at your next gathering. And if there’s any pork leftover, it makes a fantastic sandwich.

To start, for flavor, make small slits in the pork and fill them with fresh garlic. Then for color and even more flavor, use a foolproof two-part restaurant technique of searing on top of the stove, and finishing in the oven. Searing the pork creates a crust that’s key to the meat’s flavor and texture. Searing also gives you a head start on the pan sauce. As you sear, the proteins from the meat brown and stick to the pan. Those brown bits (called fond) will give the sauce big-time depth without having to use a slew of ingredients.


8 servings

Total Time

1½ hours

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Preheat oven to 425°.

For the pork, cut slits, ½-inch deep, at 1-inch intervals all around the pork and insert garlic into slits. Season pork with salt and pepper. Tie pork snuggly with kitchen string at 2–3-inch intervals.

Heat oil and butter in a sauté pan over medium-high. Add pork and sear on all sides, 5 minutes; transfer pan to oven. Roast pork until an instant-read thermometer inserted into the center registers 145°, 4550 minutes.

Transfer pork to a platter, tent with foil, and rest 1015 minutes.

For the sauce, heat drippings in pan over medium. Whisk in flour and cook 2 minutes. Deglaze pan with broth and wine, scaping up any brown bits, and bring to a boil. Cook sauce until it thickens, 12 minutes. Whisk in any residual juices from roasted pork into sauce, then season with salt and pepper. Remove string from pork, slice into ¼-inch-thick pieces, and serve with sauce.


With a paring knife, cut numerous slits all around the pork. Fill the slits with garlic for tremendous flavor.


Sear the pork on all sides to create a crust and to leave behind fond with which to make the pan sauce.

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