| Prep: 20 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 476 | 23g | 6g | 5g |
| sugars | fibre | protein | salt |
| 1g | 0.4g | 59g | 0.4g |
Why I Love Italian Roasted Pork Loin with White Wine and Lemon Sauce
Every so often, there comes a recipe that not only warms the heart but the soul, too. The Roasted Pork Loin with White Wine and Lemon Sauce is one of those dishes. Inspired by the robust and citrusy flavors of Jamie Oliver’s culinary world, this luscious Italian-style dish is a true testament to the universal language of good food. The balance between flavors, the simplicity of ingredients, yet the final exquisiteness of the dish makes it a favorite in my household.
Arrival at The Perfect Balance
The beauty of this dish lies in its alluring equilibrium; the hearty, robust pork loin contrasts beautifully against the light, tangy White Wine and Lemon Sauce. When I think back to my Afro-Southern roots, where food was a generous blend of warmth, spice, and vivid flavors, this dish resonates with my love for balance and harmony in any cuisine. The smoky, pan-seared olive oil, fragrant rosemary, and tangy lemon zest coming together strikes a chord with the cultural melange I so often try to blend in my kitchen. Despite being thousands of miles away from Italy, in Atlanta, the aroma spreading through my home has an unmatched sense of familiarity.
Love at First Roast
Roasting is not just a technique; it’s an art form. But when nested within the comforts of an Italian kitchen, roasting takes a whole new meaning. The mighty boneless pork loin, seasoned with salt and pepper and accentuated with minced garlic and rosemary, is seared to perfection before it’s left to unassumingly roast. The magic of roasting intensifies flavors, extracts juices, and crisps up layers, which, when finally rested, leaves the meat succulent and tender, and your palate wanting more.
About the sauce that complements the Roasted Pork Loin with White Wine and Lemon Sauce, this zesty, aromatic concoction is what dreams are made of. The refreshing splash of lemon juice, the buttery texture of the sauce, and the underlying hint of dry white wine is the comfort of a well-cooked meal in itself. It’s the kind of sauce that will caress the hearty pork loin, seep into its layers, and leave an unforgettable flavor on your taste buds.
While not traditionally a Southern or West African dish, this Roasted Pork Loin with White Wine and Lemon Sauce brings the same warmth, comfort, and joy I associate with both my cultural backgrounds. It’s a dish that reminds me, no matter how divergent our tastes and preferences might be, the love for good food transcends borders and kitchens. And I hope it becomes a staple in your kitchen as it now is in mine.
What You’ll Need
- 2 tablespoons olive oil
- 3 pounds boneless pork loin
- Salt and pepper to taste
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon lemon zest
- 1 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons water
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step Two
Heat the olive oil in a large oven-proof skillet over medium-high heat. Season the pork loin with salt and pepper, then add it to the skillet. Sear the pork on all sides until browned, about 2-3 minutes per side.
Step Three
Mix the minced garlic, rosemary, and lemon zest in a bowl. Rub this mixture all over the seared pork loin.
Step Four
Transfer the skillet with the pork loin into the preheated oven. Roast for about 60-70 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
Step Five
Once the pork is done, remove the skillet from the oven and place the pork on a cutting board to rest for about 10 minutes. Do not discard the juices in the skillet.
Step Six
While the pork is resting, place the skillet with the juices back on the stove over medium heat. Add the white wine and chicken broth, and bring to a simmer. Let it cook for about 5 minutes, or until the liquid is reduced by half.
Step Seven
Reduce the heat to low and stir in the butter and lemon juice until the butter is fully melted. If desired, you can thicken the sauce by mixing the cornstarch and water in a separate bowl, then stirring this slurry into the sauce. Continue stirring until the sauce has thickened to your liking.
Step Eight
Slice the rested pork loin and serve it with a generous drizzle of the white wine and lemon sauce. Enjoy!
