Pork roast with white-wine marinade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Fennel seeds |
| 2 | teaspoons | Coriander seeds |
| 1 | teaspoon | Black peppercorns |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ginger, ground |
| 3½ | pounds | Pork loin roast with bone |
| 1 | cup | Sauvingnon Blanc wine, |
| (see Note) | ||
| 1 | Sprig fresh sage | |
| OR | ||
| ½ | teaspoon | Dried sage |
| 1 | Sprig fresh thyme | |
| OR | ||
| ½ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| 8 | smalls | New potatoes |
Directions
1. Two days ahead: Coarsley grind fennel, coriander, and pepper in a clean coffee grinder, electric minichopper, or with a mortar and pestle. Combine ground spices with salt and ginger. Rub this mixture all over pork roast. Put roast in a stainless steel, ceramic, or glass bowl, pur in wine, and crumble herbs into bowl. Marinate roast in refrigerator, turning it several times a day to marinaate it evenly. 2. On cooking day: Remove roast from refrigerator at least 1 hour before cooking. Preheat oven to 450 degrees F. Drain roast thoroughly and discard marinade.
3. Pat roast dry with paper towels and place it, fat side up on a rack in a roasting pan. Put roast in hot oven, reduce heat to 325 degrees F., and roast to an internal temperature of 170 degrees F.
(25 to 30 minutes per pound). Add potatoes to roasting pan for the last 30 minutes to roast in drippings.
4. Let roast rest about 15 minutes before carving into ½-inch slices. Serve with roast potatoes and a full-flavored dry white wine or a lighter red wine.
Note: You may use Gewirztraminer wine in place of Sauvignon Blanc.
Comments:
Two days of marinating in a mixture of white wine, spices, and herbs gives roast a little of the flavor of wild boar. Be sure to marinate the pork in a nonaluminum container such as stainless steel, ceramic, or glass.