pork loin is a juicy alternative for Thanksgiving.
want to tweak your predictable Thanksgiving dinner and turn
it into something memorable that your guests will talk about
until next year, substitute the typical turkey centerpiece
with an elegant pork alternative.
for instance herb-crusted pork loin — it’s no muss, no
fuss and simply mouthwatering. I got the inspiration for the
pork loin dish from Ina Garten’s Herb-Roasted Turkey
Breast recipe in "Barefoot Contessa, How Easy Is
That" (Clarkson Potter/Publishers, 2010), where she
rubs a rosemary-sage-thyme-dry mustard mixture over and
under the skin of a turkey breast and roasts the meat for
about two hours in the oven.
herb mixture sounded so inviting that I thought I could use
it as a crust on a pork loin before roasting it. I also
found that the pork takes only an hour and 15 minutes to
cook and would satisfy a small Thanksgiving crowd just as
case you have any doubts why you should replace the bird and
make the other white meat the star, here are some pork pros
Pork doesn’t require endless hours to defrost if bought
Covered with a thin but consistent sheet of fat, pork loin
turns out juicy and tender after roasting.
Pork gives you the opportunity to be bold, creative and
bring something unique, elegant and packed with flavor to
your Thanksgiving feast.
is a cinch to make and cooks in no time, giving you the
opportunity to focus and put more effort into the side
dishes and dessert.
is easy to slice and doesn’t involve any messiness or
The delicious pan juices can easily be spooned over the meat
and sides, so there is no need for extra work to make gravy.
Your guests will be impressed with seeing a different meat
centerpiece than the regular bird.
works for a small or large crowd.
Leftover slices are delicious cold or heated, nestled
between crusty chunks of bread for lunch the following day.
wine, no problem. This recipe will work just fine with water
if you don’t like or have white wine on hand. If you do
decide to roast the pork in a wine bath, opt for a wine that
you like so you can enjoy the rest of the bottle.
just in the event you are a die-hard turkey fan, have one
the Ina Garten way by rubbing a generous mixture of dry
mustard and fresh rosemary, sage and thyme all over and
under the skin of a turkey breast. Then roast the meat in a
shallow pool of white wine (or water) for about 2 hours
until the skin is golden brown and an instant-read
thermometer registers 165 degrees.
easy to whip up, the pork turns out tender and moist.
Everything about it is so delicious that you won’t wait
until next Thanksgiving to make it again.
to 3 1/2 pounds) boneless pork loin
large garlic cloves, minced
teaspoons dry mustard
tablespoon fresh rosemary leaves, chopped
tablespoon fresh sage leaves, chopped
teaspoon fresh thyme leaves, chopped
teaspoon freshly ground black pepper
tablespoons olive oil, divided
tablespoons freshly squeezed lemon juice, from about 1 lemon
dry white wine
oven to 350 degrees.
meat dry with paper towels if necessary.
small bowl, combine garlic, dry mustard, herbs, salt,
pepper, 2 tablespoons olive oil and lemon juice to make a
paste. Smear paste evenly over the pork. Allow the meat to
sit for about 15 minutes at room temperature.
large skillet, heat 2 tablespoons of olive oil over medium
heat. Add pork and sear until brown on all sides and a nice
crust has formed, about 4 to 5 minutes per side.
1 tablespoon of olive oil on the bottom of a roasting pan.
Transfer pork loin to the roasting pan and place it skin
side up. Pour juices and oil from the skillet over the meat.
Pour wine into the bottom of the roasting pan. Cover pan
pork for 1 hour. Remove foil and roast the meat for 15
minutes longer or until an instant-read thermometer
registers 165 degrees when inserted into the thickest and
meatiest areas of the pork, and juices are clear.
pork is done, transfer meat to a carving board, cover
loosely with foil and allow it to rest at room temperature
for 15 minutes. Slice and serve with pan juices spooned over
12 to 14 servings.
Adapted from "Barefoot Contessa, How Easy Is That:
Fabulous Recipes & Easy Tips" by Ina Garten
(Clarkson Potter/Publishers, 2010)