Roasted Pork Loan with Garlic, Zinfandel and Whisky Sauce

Roasted Pork Loin A wonderful recipe learned from many trips to the Pacific Northwest of the United States. This dish is best prepared in a slow cooking oven or over indirect heat in the grill. When God created Earth, he (or she depending on your beliefs) decide to create some gardens on the planet. The gardens had some specific characteristics. They must be beautiful beyond reproach, abundant with wild life on land and the sea and must have majestic mountains and trees. One of these gardens is the Pacific Northwest. Few places rival this area in beauty and the quality of food available. From Oregon to Whistler in the Canadian Rockies, the quality of dishes are only rival by the stunning views of the landscape. Our Canadian friends also have wonderful and simple recipes that showcase their land and bounty of this region. This is one of these recipes that we truly enjoying not just cooking but also eating.

Category : From the Land

1/3 cup of fresh rosemary
1 cup of Zinfandel wine
1/2 cup of Whisky
8 to 10 garlic cloves
Fresh ground pepper
2 table spoons of butter
Olive oil
Kosher or marine salt

Peel and dice the rosemary. Brush olive oil over the entire pork loin. Make 4 to 5 incisions on each side of the pork and stuff the garlic cloves into each slot. Rub the rosemary, pepper and salt over the entire loin. You don't have to cut back on the pepper or salt too much. Place the meat fat-side up in an oven-proof dish and pour the zinfandel into the dish. It should cover about 1/4 inch or more of the meat. Preheat the oven to 275 F and cook for about 1 1/2 hours. Cover the dish with aluminum foil and raise the temperature to 320 F and cook until a thermometer inserted into the thickest part registers about 150 F.

Remove Pork to cutting board and let it rest for about 10 minutes. In the mean time, pour contents of the roasting dish through a fine strainer into a frying pan. Add the butter and the whisky and reduce the sauce by about half.

Slice the pork into 1/2" steaks and drizzle some of the sauce over it. Serve with the rest of the sauce.

Wine Pairing: Tempranillo, Heritage Red or our Cabernet Sauvignon