2 lbs pork loin
⅛ cup olive oil
½ tbsp thyme fresh or dry
½ tbsp rosemary fresh or dry
2 cloves garlic minced
¼ tsp red pepper flakes
1 tbsp parsley fresh chopped
½ tsp salt or to taste
½ tsp black pepper or to taste
1 bulbs garlic cut in half

2 tbsp butter
2 tbsp flour
¾ cup chicken broth
½ cup heavy cream

Preheat oven to 350º F. In a small bowl whisk together olive oil with thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper. Spray a skillet that’s oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly. Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet. Roast uncovered for 50 to 60 minutes or until the temperature of the pork is at 145º F. Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it. This entree pairs greatly with creamy polenta. 4 Servings.

Gravy: Add 2 tbsp of butter to the skillet and melt. Sprinkle about 2 tbsp of flour and whisk it all together with the butter. Pour about ¾ cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about ½ cup of heavy cream.

2017 Redwood Valley ‘Estate Old Vine’ Carginange