Company Pork Roast
Elevate your next gathering with this impressive Company Pork Roast, a flavorful centerpiece that's guaranteed to wow your guests. This succulent pork loin roast is generously seasoned with a fragrant herb paste of garlic, fresh rosemary, and thyme, then brushed with a sweet and tangy Dijon mustard and brown sugar glaze for a perfect balance of flavors. Roasted to tender perfection and paired with a rich pan sauce made from dry white wine and chicken broth, this dish is as elegant as it is delicious. With its minimal prep time and elegant presentation, this recipe is perfect for dinner parties, holidays, or any special occasion. Serve it sliced and drizzled with sauce for an unforgettable meal that will impress every palate!
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Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons Brown sugar
- 1 cup Dry white wine
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and generously season it all over with kosher salt and black pepper.
In a small bowl, mix together the minced garlic, fresh rosemary, fresh thyme, and olive oil to create an herb paste.
Rub the herb paste evenly over the entire surface of the pork roast, ensuring it adheres well to the meat.
Place the pork roast in a roasting pan fitted with a rack to allow air circulation.
In a separate small bowl, whisk together the Dijon mustard and brown sugar until combined, then brush this mixture over the top of the pork roast.
Roast in the preheated oven for 60–70 minutes, or until the internal temperature of the thickest part of the pork reaches 145°F (63°C). Use a meat thermometer to check for accuracy.
Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 15 minutes.
While the pork rests, make the pan sauce. Place the roasting pan on the stovetop over medium heat and deglaze it with dry white wine, scraping up any browned bits from the bottom of the pan.
Add the chicken broth to the pan and continue to cook, reducing the liquid by half to create a flavorful sauce. Adjust seasoning with salt and pepper if necessary.
Slice the pork roast into 1/2-inch-thick slices and arrange them on a serving platter.
Drizzle the prepared sauce over the meat or serve it on the side.
Garnish the platter with additional fresh rosemary or thyme sprigs for presentation, and serve immediately. Enjoy!
Nutrition Facts
Calories |
5038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.1 g | 373% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.2 g | ||
| Protein | 494.3 g | 989% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 8153 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
