Get back in touch with your local food system and enjoy a recipe that speaks to the season's regional history.
4 garlic cloves, peeled and finely chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 bone-in heirloom pork loin roast (4 pounds), trimmed
1/3 cup dry white wine
2/3 cup chicken or vegetable broth
1. Preheat oven to 450 degrees F. In cup, combine garlic, parsley, sage, thyme, salt, pepper, and oil to make a paste.
2. Place roast in a small roasting pan (13" by 9") and rub herb paste on outside of pork and between bones. Roast pork for 45 minutes. Turn oven down to 350 degrees F, cover meat loosely with tent of foil, and roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155 degrees F, about 45 minutes longer. Internal temperature of meat will rise to 160 degrees F upon standing. When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving.
3. Add wine to the roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling. Remove from heat; skim and discard fat. Serve sauce with roast. Makes 8 main-dish servings.
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