Irish Loin of Pork with Lemon and Herbs
Transform your dinner table into a rustic Irish feast with this irresistibly aromatic Irish Loin of Pork with Lemon and Herbs. Perfectly seasoned and infused with the zesty brightness of fresh lemon zest and juice, this pork loin is rubbed with a fragrant blend of garlic, rosemary, thyme, and olive oil before being seared to golden perfection. Roasted slowly in a savory bath of white wine and chicken stock, the tender, juicy pork is basted with luxurious pan juices for maximum flavor. To complete this elegant dish, the pan drippings are whisked into a buttery sauce that takes every slice to gourmet heights. Ready in under two hours and serving up to six, this crowd-pleasing centerpiece is ideal for special gatherings, Sunday roasts, or holiday celebrations. Pair it with roasted vegetables or creamy mashed potatoes for a meal that's guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 kg pork loin
- 2 whole fresh lemon
- 4 cloves garlic cloves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 60 ml extra virgin olive oil
- 1 tbsp sea salt
- 1 tsp black pepper
- 125 ml white wine
- 250 ml chicken stock
- 30 g butter
Instructions
Preheat your oven to 180°C (350°F).
Pat the pork loin dry with paper towels and season generously with sea salt and black pepper.
Zest one lemon and cut both lemons in half. Reserve the juice of one lemon for later use. Slice the remaining lemon into thin rounds.
In a small bowl, mix the lemon zest, minced garlic (using 3 of the 4 garlic cloves), finely chopped rosemary, and thyme leaves. Add 30ml of olive oil to form a paste.
Rub the herb and lemon paste all over the pork loin, ensuring it is evenly coated.
Heat the remaining olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 6-8 minutes in total. Remove from heat.
Scatter the lemon slices, whole rosemary sprigs, remaining thyme sprigs, and the last garlic clove (crushed) around the pork loin in the skillet.
Pour the white wine and chicken stock into the pan around the pork. Cover tightly with foil, then transfer the skillet to the preheated oven.
Roast the pork for 60-75 minutes, or until the internal temperature reaches 63°C (145°F) when checked with a meat thermometer.
Baste the pork with the pan juices every 20 minutes for added flavor and moisture.
Once cooked, remove the pork from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 10-15 minutes to seal in the juices.
While the pork is resting, strain the pan juices into a small saucepan. Bring to a gentle simmer over medium heat and whisk in the butter until melted and slightly thickened to create a light sauce.
Carve the pork loin into slices and arrange on a serving platter. Drizzle with the sauce and garnish with fresh herbs if desired. Serve immediately.
Nutrition Facts
Calories |
4565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.6 g | 376% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1270 mg | 424% | |
| Sodium | 8165 mg | 355% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.2 g | ||
| Protein | 416.9 g | 834% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6700 mg | 143% | |
*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.
