Loin of Pork with Bay Leaves

Name: Loin of Pork with Bay Leaves
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 16 bay leaves, 6 crumbled, plus more whole leaves for garnish; 2 kilograms boneless pork loin, plus the bones; 4 garlic cloves, bruised and crushed with the flat side of a knife; 6 Tbsps extra-virgin olive oil; 1 medium onion, finely sliced; 6 peppercorns, bruised; 1 teaspoon salt; 118 milliliters white wine

Loin of Pork with Bay Leaves might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains about 68g of protein, 26g of fat, and a total of 551 calories. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. If you have bay leaves, wine, onion, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert.

Instructions

In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat.

Ingredients you will need

Peppercorns

Bay Leaves

Olive Oil

Garlic

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out.

Ingredients you will need

Pork

Equipment you will use

Ziploc Bags

Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves.

Ingredients you will need

Bay Leaves

Onion

Equipment you will use

Roasting Pan

Oven

Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.

Ingredients you will need

Marinade

Pork

Equipment you will use

Kitchen Thermometer

Oven

Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion.

Ingredients you will need

Garlic

Onion

Water

Pork

Wine

Equipment you will use

Stove

Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan.

Equipment you will use

Sauce Pan

Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.

Ingredients you will need

Seasoning

Gravy

Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.

Ingredients you will need

Bay Leaves

Gravy

Juice