Ingredients
For the pork
- 1 Pork loin roast, trimmed
- 2 tbsp Olive oil, divided
- 3 tsp Fresh rosemary, finely chopped
- 4 tsp Fresh thyme, finely chopped
- 4 tsp Fresh sage, finely chopped
- 1/2 cup Finely chopped yellow onions
- 2 tbsp Finely chopped garlic
- 3 tbsp Spicy mustard
For the sauce
- 1/3 cup White wine
- 2 tsp Spicy mustard
- 1 3/4 cups Chicken broth
- 1 1/2 tbsp Butter
- 1 1/2 tbsp All-purpose flour
Herbed Guinea Hog Pork Loin
Meal: Appetizer
Cuisine: American
Ingredient: Pork
Season: Fall
Contributor: Slow Food USA
Directions
10-12 SERVINGS
For the pork
- Pat pork loin dry and season with 1 1/2 teaspoons coarse sea salt and 1 1/2 teaspoons fresh-ground pepper.
- Heat 1 tablespoon oil to medium-high heat in a shallow grill pan. Brown pork on all sides, then transfer to a large plate or mixing bowl.
- In the same pan, sauté the onions, garlic, mustard, and 1 tablespoon olive oil until the garlic is lightly browned. Stir in herbs, sauté 2 minutes more. Transfer the onion mixture to the plate or bowl with the roast, cover, and refrigerate for 2 hours.
- Transfer the roast to the metal rack of a roasting pan, and baste with the liquid of the onion mixture. Roast 1 hour at 350 degrees F, basting and rotating every 20 minutes. The roast is ready when the internal temperature reaches 140 to 150 degrees F. Remove the roasting pan from the oven, and allow the roast to rest for 15 minutes.
For the sauce
- While the pork rests, add wine and mustard to the roasting pan to deglaze. Set the pan on a burner at medium heat, stirring often. Add broth and simmer 3 minutes or until reduced to half volume.
- Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in wine and mustard mixture and simmer until slightly thickened, about 3 minutes. Skim off the fat, and serve the sauce with the thinly sliced roast.
Know your ingredients
- The American Guinea hog, affectionately known as the “yard pig” was once the most numerous pig breed found on Southeastern homesteads. Hardy and efficient, the pigs were favorites for their low-maintenance, small size, and foraging habits. The meat has a deep red color, high fat content, and distinctive flavor. The resurgence of interest in homestead farming and locally-raised and butchered meats is bringing the Guinea hog back into favor with aficionados of sustainably-produced, high-quality foods.
About Ark of Taste
- The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website:www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
Recommended Product
12" Skillet
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