Herb-Crusted Whole Roasted Pork Loin with Fruit Glaze
Elevate your dining experience with this stunning Herb-Crusted Whole Roasted Pork Loin, inspired by renowned Canadian chef Anna Olson. Perfect for Sunday suppers or festive dinner parties, this dish showcases a juicy pork loin enveloped in a zesty grainy mustard and orange marmalade glaze, complemented by the aromatic flavors of thyme and sage. Surround the roast with sweet slices of Bartlett pears and bright orange quarters, which meld beautifully with the savory meat, creating a robust and indulgent meal that will impress your guests and delight your taste buds. Serve it with a silky sauce made from drippings, white wine, and fresh herbs to take the flavors to new heights.
6
Servings
500
Calories
15
Ingredients
Ingredients
onions
2 (peeled)
grainy mustard
1/2 cup
orange marmalade
3 tablespoons
unsalted butter
2 tablespoons (at room temperature)
salt
1 tablespoon
ground black pepper
1 teaspoon
boneless pork loin roast
3 lbs
Bartlett pears
2 (sliced)
orange
1 (quartered)
fresh thyme
3 sprigs
fresh sage
1 sprig
dry white wine
1/2 cup
chicken stock
1 cup
fresh sage
1 teaspoon (finely chopped)
unsalted butter
3 tablespoons (chilled)
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C).
2
In a food processor, blend half of one onion with the grainy mustard, orange marmalade, room temperature butter, salt, and pepper until smooth to create a flavorful glaze.
3
Place the pork loin roast in a roasting pan. Whether tied or untied, generously slather the roast with the mustard glaze, ensuring an even coat.
4
Slice the remaining onion and arrange the slices in the roasting pan along with the pear slices, orange quarters, and herb sprigs around the pork loin.
5
Roast the pork uncovered for 15 minutes to caramelize the glaze, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue roasting for approximately 75 minutes, or until the internal temperature of the pork reaches 175 degrees F (80 degrees C).
6
Once cooked, remove the roast from the pan and let it rest on a cutting board or platter for 15 minutes; this helps retain juices when slicing.
7
For the sauce, discard the segments of orange, thyme, and sage sprigs from the pan. Place the roasting pan over medium heat.
8
Add the dry white wine to the pan, stirring to deglaze and lift any caramelized bits from the bottom.
9
Pour in the chicken stock and sprinkle in the finely chopped fresh sage, allowing the mixture to simmer until reduced by half.
10
Lower the heat and whisk in the chilled butter until just melted. Season with salt and pepper to taste.
11
Slice the rested pork loin and serve with the sauce drizzled over the top, alongside the roasted fruits for an irresistible presentation.
Nutrition Information
33g
Fat
25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herb-Crusted Whole Roasted Pork Loin with Fruit Glaze.
Which famous chef inspired this pork loin recipe?
This dish is inspired by renowned Canadian chef Anna Olson.
How many servings does this recipe provide?
This recipe yields 6 servings.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
What are the key ingredients for the pork glaze?
The glaze consists of half an onion, grainy mustard, orange marmalade, room temperature unsalted butter, salt, and black pepper.
What size of pork loin roast is needed?
You will need a 3 lb boneless pork loin roast.
What fruits are roasted with the pork?
The pork is roasted with sliced Bartlett pears and quartered oranges.
What is the initial oven temperature for roasting?
The oven should be preheated to 375 degrees F (190 degrees C).
How long do you roast the pork at the initial temperature?
Roast the pork uncovered for 15 minutes at 375 degrees F to caramelize the glaze.
What temperature should the oven be reduced to after the initial roasting period?
Reduce the oven temperature to 350 degrees F (175 degrees C).
What is the target internal temperature for the pork loin?
The pork should reach an internal temperature of 175 degrees F (80 degrees C).
How long is the secondary roasting period?
Continue roasting for approximately 75 minutes after reducing the temperature.
Why is it important to let the pork rest after cooking?
Resting the roast for 15 minutes helps the meat retain its juices before slicing.
What ingredients are used to make the sauce?
The sauce is made from pan drippings, dry white wine, chicken stock, finely chopped fresh sage, and chilled unsalted butter.
What items should be removed from the pan before making the sauce?
Discard the orange segments, thyme sprigs, and sage sprigs before starting the sauce.
How much white wine is used for deglazing?
Use 1/2 cup of dry white wine to deglaze the roasting pan.
How much chicken stock is required for the sauce?
The recipe calls for 1 cup of chicken stock.
By how much should the sauce be reduced?
The mixture should simmer until it is reduced by half.
When do you add the chilled butter to the sauce?
Whisk in the chilled butter at the very end over lower heat until just melted.
What are the total grams of fat per serving?
There are 33g of fat per serving.
How many grams of protein are in each serving?
There are 30g of protein per serving.
How many grams of carbohydrates are in each serving?
Each serving contains 25g of carbohydrates.
What variety of pears is recommended?
Bartlett pears are recommended for this recipe.
What type of mustard is used in the glaze?
The recipe uses 1/2 cup of grainy mustard.
How many onions are needed in total?
Two onions are used: one half for the glaze and the remaining one and a half for roasting.
What fresh herbs are used in the roasting pan?
Fresh thyme (3 sprigs) and fresh sage (1 sprig) are placed in the roasting pan.
Is the pork roasted covered or uncovered?
The pork is roasted uncovered to allow the glaze to caramelize.
How should the final dish be served?
Slice the pork and serve it drizzled with the sauce alongside the roasted fruits.
What is the primary protein category for this dish?
The dish is categorized under Pork.
What tags are associated with this recipe for search?
Tags include pork, roast, dinner party, weekend cooking, herb-crusted, fruity glaze, Canadian cuisine, and comfort food.