- One 3-pound boneless center-cut pork loin
- Salt and freshly ground black pepper
- 2 tablespoons extra version olive oil
- 2 large Vidalia onions, sliced into ½ inch-thick half-moons
- ½ cup dry white wine
- 1 cup Chicken Broth or canned low-sodium broth
- two 3-inch cinnamon sticks
- 4 whole allspice berries
- 6 whole cloves
- 4 sprigs of fresh thyme or ½ teaspoon dried thyme
- 2 tablespoons unsalted butter, chilled
1) Position a rack in the center of the oven and preheat to 325°F.
2) Season the pork with salt and pepper to taste. Heat 1 tablespoon of the oil in a Dutch oven or flame-proof casserole over medium high heat. Add the pork and cook, turning occasionally, until brown on all sides, about 10 minutes. Transfer to plate and set aside.
3) Heat the remaining 1 tablespoon of oil in the pot. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the wine and bring to a boil, scraping up any brown bits in the bottom of the pot. Stir in the broth, cinnamon, all spice, cloves, and thyme. Return the pork to the pot and bring the liquid to a boil.
4) Bake, covered tightly, until the meat thermometer reads 155°F, about one and a quarter hour. Transfer the pork to a platter and cover with aluminum foil to keep warm.
5) Let the cooking liquid stand in the pot for 5 minutes. Tilt the pot so the liquid forms a pool and skim off as much fat as possible. Pour the cooking liquid, onions and spices into a sieve set over a medium bowl. Rub the mixture through the sieve. Discard the spices. Whisk in the butter until dissolved. Season to taste with salt and pepper and pour into a sauce bowl. Slice the pork and serve with sauce passed on the side.
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