Roast Pork Loin with White Wine Sauce

Ingredients

• 1 – 2 pound boneless pork loin roast
• 2 large cloves of garlic
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ½ tsp sugar (optional)
• ¼ tsp dried thyme
• ½ cup olive oil
• 1 cup dry white wine
• 1 Tbs. cornstarch

Directions:

Preheat oven to 350 degrees Fahrenheit

1. Peel the shell from the garlic by pressing a knife on it until you hear it snap.

2. Using a blender, add the garlic, onion powder, garlic powder, black pepper, sugar if using and the olive oil

3. Mix on the highest setting until well blended, about 2 minutes

4. In a roasting pan that is size appropriate, add the cup of dry white wine and the pork loin roast

5. Using a small knife, cut 1 inch slits in the top of the roast

6. Once you make the slits, pour the oil mixture on the roast and rub it in with your hand. Be sure to wash your hands before and after. Rub it in making sure the mixture gets into the slits.

7. Cover the roasting pan with its lid and cook for 1 ½ hours

8. Remove roast from the oven and then remove it from the pan to a serving plate. Cover with aluminum foil and let it rest for 10 to 15 minutes.

9. Using a strainer, strain the pan liquid into a clean sauce pan.

10. Turn heat on to medium. You want the pan liquid to simmer but not boil

11. Mix the 1 tablespoon of cornstarch with 1 tablespoon of water

12. Once the pan liquid has been simmering for about 1 minute, add the cornstarch mix to thicken it creating a sauce.

13. Slice the roast and pour the thickened pan sauce over the sliced roast and serve.

The roast should be so tender that it will melt in your mouth! Make some low sodium mashed potatoes and or some vegetables to go along with the roast.

* To ensure you take purchase a good piece of meat, use visual cues to help you buy a pork loin roast. Look for loin roast that’s pinkish-red in color with some marbling in the meat (remember that fat equals flavor!). Steer clear of meat that’s pale in color or has dark spots on the fat.