Pork Loin....the Other White Meat
What's great about this cut of meat, pork loin, is that it is unpretentious in it's taste and presentation. It allows you to treat it as an earthy entree or as something that is willing to accompany other, more colorful flavors. So if you want to let it pair with root vegetables, just carmelize some onions, saute some mushrooms, and add a side of carrots and plate your meal so it is visually appealing. On the other hand, if you are looking at a fruity dish, make some homemade apple sauce (it is about as simple as it can be), add a touch of cinnamon, roast some sweet potatoes, and your dish has a completely different flair.
You will notice a few similarities in my recipes. First, I am a real believer in using a thermometer probe to make sure my meats aren't overdone. It allows me to concentrate on other things, without being subservient to a clock or using my finger to judge tenderness. Secondly, I love sauces that can help enhance the flavors. And last and foremost, wine is always a welcome addition to the meal, and should be paired so it is an equal partner . So, let's go make dinner!
boneless loin (2 to 3 pounds)
2 bottles of Cabernet Franc
2 cups of chicken broth
salt & pepper to taste
2 medium onions
4 garlic cloves, minced