Main courses · Serves 4
Roast with ghee and aromatic herbs
Pork loin browned in ghee with rosemary, sage and thyme, then cooked in the oven to the right core temperature.
- Preparation
- about 15 minutes, plus 30 minutes out of the fridge
- Cooking
- 60–70 minutes
- Resting
- 10 minutes
Recipe suggestion: quantities and times are indicative.
Start cooking ↓Ingredients
Serves 4
- 1 kg pork loin in a single piece, tied
- 2 tablespoons ghee (about 30 g)
- 2 sprigs of rosemary
- 4 sage leaves
- 4 sprigs of thyme
- 2 unpeeled garlic cloves
- 100 ml dry white wine
- Salt and pepper
Preparation
- Take the meat out of the fridge about 30 minutes beforehand. Pat it dry with kitchen paper and salt it on all sides.
- Heat the oven to 180 °C, conventional (no fan).
- In an ovenproof casserole, melt the ghee over a medium heat. Brown the meat on all sides with the garlic and herbs, about 8–10 minutes.
- Deglaze with the wine, season with pepper and transfer to the oven. Cook until the meat reaches 63 °C at the core, roughly 50–60 minutes for a 1 kg piece. Baste it with the juices every 15 minutes.
- Cover the meat with aluminium foil and leave it to rest for at least 10 minutes before slicing. Serve with the strained juices.
The role of ghee
When browning, the ghee handles the heat of the casserole and carries the aroma of the herbs into the cooking juices.
In the kitchen
Tie the loin at regular intervals: it keeps its shape and cooks more evenly.
Safety
- Use a kitchen thermometer, inserted into the thickest part. For pork and veal roasts the minimum core temperature given by the USDA is 63 °C, followed by at least 3 minutes’ rest. Source: USDA FSIS, Safe Minimum Internal Temperature Chart.
The move that makes the difference
First the casserole, then the oven
Browning thoroughly on all sides before the oven gives the surface colour and makes flavourful juices to serve with the meat.
