Although the USDA recommends pork be cooked to 160 degrees, today’s lean pork dries out when cooked to higher temperatures. In “The Yellow Farmhouse Cookbook,” Christopher Kimball says he finds “150 is about right.” Adapted from “The Yellow Farmhouse Cooksbook,” serves 6-8.
Ingredients
1 boneless center pork loin roast, 3-4 pounds (or equivalent pork tenderloin)
3 cloves garlic, peeled and cut into slivers
2 teaspoons dried thyme
Salt and freshly ground black pepper
2 tablespoons olive oil
Herb sauce
1/2 cup white wine
1 1/4 cups chicken stock
2 teaspoons mixed herbs, your choice
1 tablespoon cold butter, cut into 4 pieces
Directions
Heat oven to 250 degrees (same for convection). Rinse exterior of meat and pat dry. Cut small slits into the meat with a paring knife and insert garlic slivers. Coast roast with thyme and sprinkle with salt and pepper.
Heat oil in a Dutch oven on top of the stove. Add roast and brown thoroughly on all sides, about 10 minutes.
Place roast in oven and cook uncovered until internal temperature reaches 110 degrees, about 20 minutes depending on the size of the roast. Increase oven temperature to 500 degrees (450 for convection) and cook until internal temperature reaches 145 to 150 degrees, 20 to 25 minutes more. Total cooking time will be 35 to 40 minutes after browning, depending on the size of the roast, on the shorter side if you are using convection.
Remove roast from oven to a cutting board and let sit for 20 minutes before carving.
While roast is resting, place Dutch oven on stove over medium heat. Add white wine, stir to loosen any browned bits, and reduce by about half. Add chicken stock and simmer 5-10 minutes. Add herbs, simmer 3-4 minutes, until sauce starts to thicken. Season with salt and pepper. Remove from heat and whisk in butter. Serve immediately over sliced roast.
