Pork loin roasted with tomatoes and herbs

Components

1 kg of pork loin with the fat layer intact
600 g of cherry tomatoes still on the vine (approximately 3 stems)
6 garlic cloves
1 cup of white wine (tea measurement)
Half a cup of tea water
6 sprigs of rosemary
Two laurel branches
1½ tablespoons of butter
1 1/2 tablespoons of wheat flour
Olive oil stroll
Add salt and ground pepper as needed to suit your taste.

Setup mode

Thoroughly pat the loin dry using a paper towel or a clean kitchen cloth. Using the tip of a thin, sharp knife, carefully make small holes on the underside of the loin (the side opposite the fat), being careful not to pierce all the way through. Since the loin is sizable, these holes help the meat absorb the seasoning more effectively. Place the loin into a large bowl.

Debuke and finely chop the leaves from one rosemary branch, then sprinkle them over the loin. Season with 2 teaspoons of salt and ground pepper. Drizzle with 1 teaspoon of olive oil and use your hands to evenly distribute the spices over the meat’s surface. Place the loin with the holes facing upward, cover, and refrigerate for at least an hour to let the flavors infuse.
If you don’t have 15 minutes to marinate, take the loin out of the fridge to thaw. Set the oven to 180 °C (moderate heat) to preheat.
Heat a large frying pan over high heat. Add water and a tablespoon of olive oil while heating. Place the piece with the fat side down in the pan and cook on high for 5 minutes until it turns a rich golden color. Lower the heat to medium and use tongs to turn the piece, browning all sides of the loin, including the ends.
Turn off the heat and move the loin to a large baking dish. Set the frying pan aside while you separate the vegetables — it shouldn’t be too hot when sautéing, as the wine might splatter.
Using the flat side of the knife blade, crush and peel the garlic cloves. Gently wash the tomatoes to keep the stems intact and place them on the baking sheet surrounding the loin. Arrange the rosemary sprigs, garlic cloves, and bay leaves on the baking sheet as well. Drizzle the herbs and vegetables with olive oil and sprinkle salt over the tomatoes.
Add water and wine to the skillet and place it back over medium heat. Use a spatula to scrape the bottom of the pan to lift the browned bits, as they add flavor to the dish. Continue heating until it comes to a boil.
Pour the liquid from the frying pan into the baking dish, taking care not to get any water on the loin. Place it in the oven and bake for approximately 45 minutes to allow the loin to cook through. To check if it’s done but still juicy, insert the tip of a knife into the side of the meat; if the liquid that comes out is pink, continue baking for a few more minutes. If using a thermometer, the internal temperature should reach 68 °C.
Place the meat, tomato, and herbs on a serving dish – allowing the loin to rest for 10 minutes before slicing is crucial, as this helps the juices redistribute, making the meat juicier. In the meantime, get the sauce ready.
Using a one-meter jar, strain the cooking liquid through a sieve. Place a small pan with butter over low heat. Once the butter has melted, add the wheat flour and stir with a spatula for one minute until it begins to brown slightly – this combination of flour and butter, known as roux, is used to thicken the sauce.
Remove the pot from the heat, add the baking broth to the roux, and mix thoroughly with a whisk to eliminate any flour lumps. Place it back on low heat and continue stirring for an additional 3 minutes until the sauce thickens. Then, pour it into a bowl.
Slice the loin thinly and serve it alongside the sauce and roasted tomatoes. It pairs wonderfully with creamy corn.

Inauguration?

Absolutely! Freeze the loin in slices to simplify the defrosting process. Tomatoes should no longer be stored in the freezer.

Are you able to?

The loin (loin, tomato, and sauce) can be kept in the refrigerator for 3 days. Warm the loin with the tomatoes in the oven at 180 °C, covered with aluminum foil to prevent drying out. Heat the sauce in the microwave or in a covered pan.