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● Rosemary-Roasted Pork with Hazelnuts
3 sprigs rosemary, divided
2 cloves garlic, minced
1 boneless pork loin, about 2 pounds
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
1⁄2 cup white wine
1 cup chicken stock
2 tablespoons butter
1 cup hazelnuts, toasted and roughly chopped
Preheat the oven to 400°. Chop the leaves from 2 rosemary sprigs, and transfer to a bowl. Add the minced garlic, and stir to combine. Truss the pork loin with butcher’s string, rub with the olive oil, and season with salt and pepper. Rub with the rosemary-garlic mixture, and transfer to a roasting pan. Place in the oven, and roast for 15 minutes. Remove from the oven, and baste with the wine. Return to the oven, and continue to roast for 30 minutes, or until desired doneness. Remove the roast from the oven, take the pork from the pan, and set aside to rest and for the juices to redistribute.
Meanwhile, place the roasting pan on top of the stove. Bring the pan juices to a simmer, add the chicken stock, and reduce by half. Add the butter and the hazelnuts, and cook, stirring, until the sauce is thick, about 5 minutes. To serve, slice the pork roast, and spoon the hazelnut sauce around and on top. Garnish with a sprig of rosemary. ● Serves 8
Wine
Suggestion, Generous Full-Bodied: Pelissero-Barbera d'Alba DOC