Summer Savory Perfumed Roast Pork Loin
2-3 lb (.9 to 1.3 kg) centre-cut pork loin
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) summer savory
15 slices double-smoked bacon
3 Cortland apples, peeled, cored and cut in wedges
6 garlic cloves, chopped
3 shallots, roughly chopped
Salt and pepper to taste
1/2 cup (125 mL) red wine
1/2 cup (125 mL) white wine
3 oz (85 g) pure maple syrup
4 oz (115 g) hard butter, cubed
Preheat a stainless steel pan over medium heat. Rub pork loin with olive oil and summer savory, ensuring it sticks, then wrap the loin with bacon.
Over medium heat, sear pork loin with bacon until bacon has bronzed; add apple, garlic and shallots. Season lightly with salt and pepper, blend together in pan and place pan in 325°F (160°C) oven for 30 to 35 minutes.
Set pork on cooling rack. Over medium high heat, bring juices in pan to a rolling simmer. Add wines to deglaze, and reduce liquid to concentrate flavour. When it's reduced by ½, add maple syrup, and keep reducing.
When it starts to have a nice glaze or sheen to it, take it off the heat and let sit for 2 minutes. Add in cold butter while swirling the pan in a circular motion on the stovetop.
Season with salt and pepper if needed, and set aside.
Slice the pork. Place on a serving platter and pour sauce over liberally. Makes 6 to 8 servings