Tender and juicy pork loin roasted to perfection, smothered in a peach and wine sauce. Served with baked yams and roasted asparagus. This meal is great anytime of year. The pork just melts in your mouth, the yams are baked in a glaze of more peaches and a little bit of orange marmalade. The asparagus is lightly roasted and has a hint of lime juice for a background note of citrus. Try this roast pork loin dinner!
Ingredients: Roast Pork Loin
3lb. pork loin roast
12oz. peach nectar
3 cups chicken broth
3 cups water
4 tbsp. salt
1 tbsp. black peppercorns
1 1/2 tbsp. dry parsley
2 teas. dry oregano
2 teas. dry sage
1 teas. dry thyme
1 teas. dry rosemary
1/2 oni0n ( small dice )
2 stalks celery ( small dice )
3 cloves fresh garlic ( minced or crushed )
1/4 cup wine ( blush or “pink” wine )
Combine all ingredients except your pork into a medium to large sauce pan and bring to a boil. Boil for at least 5 minutes to release the flavors into your broth. This is your brine for soaking the pork loin.
After your brine has boiled for at least 5 minutes remove it from the heat and let it cool completely to room temperature. If your brine is still warm it will start to cook the pork. We don’t want that yet.
Pour your cooled brine into a large bowl and place the pork loin in it. There should be enough liquid to completely cover your loin. Carefully place a piece of plastic wrap directly on top of the brine to cover. This will ensure your pork loin will stay submerged. A heavy plate can also be used to keep the loin below the liquid. Refrigerate for at least 8 hours, overnight is better.
After the pork loin has marinated in the brine remove it and pat it dry with a clean towel or paper towels. No need to season your roast any further, it has been soaked in a flavor bath already. Reserve 1 1/2 cups of your brine for the sauce.
Heat a large oven safe skillet to high and add about 2 tbsp. of olive oil to it. When the oil just starts to smoke, carefully place your pork loin roast into the pan fat side down. Try not to move it once it’s in the pan, it will get a much better sear if left alone. Cook on high heat for 3 to 4 minutes a side. This will give your roast a beautiful color.
After your pork loin has seared, place the pan with pork into your preheated 350 degree oven and roast for 45 to 50 minutes or until the internal temperature reaches about 145 degrees. Remove your roast pork loin from the oven and place it on a plate to rest for about 20 minutes. The internal temperature or your roast pork loin will then rise to about 155 degrees from carryover cooking and be ready to eat.
Pour the leftover pan drippings from your roast pork loin into a small bowl and place in your freezer for about 20 to 30 minutes.
This will separate the fat from the concentrated flavors left from your roast pork loin and is really worth the extra effort. That little bit of goodness is loaded with flavor you can add to your sauce. Just peel off the fat layer and discard saving the liquid.
How to use it is in the next segment of this recipe.
Ingredients: Peach and Wine Sauce
10 oz. fresh or frozen peaches
1/2 cup wine ( blush or “pink” wine )
1 cup chicken broth
1/2 teas. salt
1/4 teas. cracked pepper
1/4 teas. dry sage
1 teas. dry parsley
1/2 teas. dry oregano
1/2 cup brine
1/2 cube butter or margarine
3 tbsp. flour
Method: Peach and Wine Sauce
Add all other ingredients to a blender and blend until smooth. Transfer to a medium size sauce pan and bring to a boil. Reduce to low and simmer for 30 minutes.
In another sauce pan, melt the butter over medium heat and add the flour to make a roux, stirring often. Cook for about 5 minutes and then add the reserved brine and pan drippings. Cook for another 5 minutes. Pour your sauce into the roux a little at a time to form your sauce. Bring back to a boil and add the reserved peaches. Reduce the heat back to low and simmer for about 20 to 30 minutes. Your sauce is ready.
1 1/2lbs. yams ( peeled and 1in. cubed )
2 oz. peaches ( 1/2 in. chop )
1 tbsp. olive oil
1/4 teas. salt
4 heaping tbsp. orange marmalade
3 tbsp. maple syrup
1/2 cube butter or margarine
Method: Baked Yams
Pour the cubed yams into a baking dish. Add the peaches, olive oil, salt, marmalade, maple syrup and butter. Bake at 350 degrees for about 45 minutes to 1 hour or until the yams are soft. Gently stir a few times during cooking to coat the yams with the sauce. Remove from the oven and let stand for 10 minutes. Serve
Ingredients: Roasted Asparagus
1 bunch asparagus
1 1/2 tbsp. olive oil
the juice of 1 lime ( about 2 tbsp. )
1 to 2 tbsp. parmesan cheese ( grated )
salt and pepper to taste
Method: Roast Asparagus
After washing your asparagus, hold 1 spear at both ends and bend it until it breaks. This will let you know where the tender part ends and the tough part begins. Use this piece as a reference to cut all of the asparagus.
Lay your spears out on a nonstick bake sheet to make 1 layer. Drizzle with olive oil, salt, pepper and parmesan cheese. Roll them around a little to thoroughly coat. Squeeze the lime juice over the top and place in a preheated 350 degree oven. Roast for about 10 to 15 minutes or until tender. Serve.
Your not going to believe how good this is. The roast pork loin is extremely moist and tender and the peach and wine sauce brings the flavor over the top. The yams have a beautiful sweetness from the peaches, orange marmalade and maple syrup. The asparagus has a subtle saltiness from the parmesan cheese and just a hint of citrus from the lime.This is a great roast pork loin meal that will amaze everyone. A great holiday meal idea!Thanks for stopping by and let me know what you think. HAPPY COOKING!