RECIPE FOR: Roasted Pork Loin with Creamy Blue Cheese Sauce
PAIRS WELL WITH: 2006 WillaKenzie Estate Reserve Pinot Noir
Recipe courtesy of Carol Prendergast
Roasted Pork Loin Ingredients
3 – 4 lb. boneless pork loin roast
1 quart of cold-water
1/2-cup salt
1/3-cup maple syrup
2 Tbsp. whole black peppercorns
1-2 tsp fresh ground rosemary
1 tsp fresh ground thyme
1/3 cup red wine
Roasted Pork Loin Directions (time: 8 hrs to brine, 3 hrs to roast)
- Wisk together salt, maple syrup, black peppercorns, rosemary, thyme, and add to the water.
- Pour water mixture into a plastic container (or heavy plastic food grade bag).
- Place pork loin in container making sure that the pork is totally covered with the brine. Add more water if needed.
- Brine the roast at least 8 hours.
- After brining pork – rub dry with towel
- Rub pork with olive oil; salt and pepper to taste
- On med-high heat sear roast on all sides.
- Deglaze the pan with red wine (I use Willakenzie Pinot Meunier or Estate Cuvée) stirring until reduced slightly.
- Place in preheated 350-degree oven until internal temperature reaches 155 degrees. (Approx. 3 hours; check the temperature throughout cooking process)
- The roast will continue to cook slightly after removing from the oven. While roast is resting for at least 20 minutes make your creamy Blue Cheese Sauce.
Sauce Ingredients:*
2 – 3 oz of Stilton blue cheese
3 oz pkg of softened cream cheese
1 – 1 1/4 cups of heavy cream
Sauce Directions (time: 20 min.)
- Heat cream cheese over low heat adding cream a little at a time, stirring constantly.
- Break blue cheese into small chunks and add to the sauce mixture stirring until the cheese is fully incorporated and you reach the desired consistency.
*Note: For additional flavors you might like to add fresh chopped parsley, fresh chopped thyme,
or sliced baby Portobello mushrooms.
