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Roasted Pork Loin with Balsamic Gravy

Roasted Pork Loin with Balsamic Gravy

Everyday Food, October 2005 http://www.marthastewart.com/257023/roasted-pork-loin-with-balsamic-gravy
3
Rated
60100(1)1
  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 8

Ingredients

    • 1 boneless center-cut pork loin (3 pounds)
    • 1 teaspoon olive oil
    • 2 teaspoons mustard seeds, crushed
    • 2 teaspoons dill seeds, crushed
    • 1 teaspoon fennel seeds, crushed
    • Coarse salt and ground pepper
    • Balsamic Gravy (http://www.marthastewart.com/262035/balsamic-gravy)

Directions

  1. Preheat oven to 475 degrees. Place pork in a 9-by-13-inch roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350 degrees. Continue cooking (tented with foil if browning too quickly) until an instant-read thermometer inserted into thickest part registers 140 degrees and pork juices run clear, 10 to 20 minutes.
  3. Transfer pork to a platter. Tent with foil, and let rest 10 to 20 minutes while you make the Balsamic Gravy. To serve, slice the pork about 1/4 inch thick, and serve with the gravy.

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