Pork with Port Wine Sauce
Pairs Well With
Makes 6-8 servings or more if served buffet style
1 boneless center cut pork loin (3 to 3 ½ lbs) tied.
6 medium garlic cloves
2 cups Pedroncelli port
½ cup dark brown sugar
¼ cup all purpose low sodium soy sauce
2 T dry mustard
1 teaspoon hot chili oil or pinch of cayenne pepper
Pierce pork loin with a sharp skewer all over at 2 inch intervals. Put the pork into a glass loaf pan. Crush garlic cloves and mix them with the remaining ingredients. Pour marinade over the pork, cover and refrigerate for 2 days. Make sure roast is covered by marinade—if not take out periodically and turn.
To oven-roast the pork, heat oven to 425 degrees. Transfer marinade (including garlic) to a small saucepan and simmer until mixture reduces to 2/3 cup, about 20 minutes. Can cool, cover and refrigerate the sauce overnight.
Pat the pork dry and put in a small metal roasting pan. Roast for 20 minutes, turning it several times, until evenly brown. Lower oven to 375 degrees. Roast until an instant-read thermometer registers 145 degrees in the thickest section (about 20-30 minutes longer roasting time). Transfer pork to platter and cover loosely with foil. Let it sit up to 10 minutes before carving, or set aside, uncovered, to cool to room temperature.
Immediately pour off excess fat from the roasting pan. Add 1/3 cup cold water to the roasting pan and stir over low heat with wooden spoon to deglaze. Add this to prepared sauce and simmer until the mixture reduces once again to 2/3 cup.
Strain and keep the sauce warm; discard the garlic. Slice the pork thinly, spoon sauce over pork or onto warm plates and arrange pork over sauce. (Pork and sauce can be served at room temperature.)