by Angie M. - Pittsburgh, Pa.
Not that long ago, I used to hate pork roast. It was either get it at the supermarket pre-seasoned to death bagged in some kind of mystery sauce with more salt in it than I can count, or if my mother happened to make it when we were over for Sunday dinner, it was dry and tough. Mother would never roast the pork loin whole. She would slice it up into individual servings and then fry it. Then should would add sliced apples to it and brown sugar. Her intentions were good, but the end result left a good bit to be desired. So I had pretty much sworn off pork for the duration.
Then I was at the grocery store one day and they had a beautiful package of two pork tenderloins on sale and I thought, "Why not? Let me give it a try."
A little back story: Some months ago, I stumbled upon Strawberry Tree Farms at an event I was attending. I sampled some of their items and took home a bag full of spices and other things and I've been a dedicated customer ever since (I just love their garlic seasonings!).
So I took the pork loins home and sent a quick email to Lynn at Strawberry Tree Farms asking her advice. A few hours later, I got an email back, sharing with me her recipe for Sunday Dinner roast pork tenderloin. I have to tell you, this recipe is fabulous, which is why I asked Lynn if I could share it with everyone. So here it is:
If the pork loin is in two pieces, rub the resulting paste over the flat side of one of the halves and using butcher twine, tie the two halves together spacing the ties about every 2-3 inches. Put any remaining paste on the top of the roast.
If the loin is in one piece, simply cut slits across the top and stuff each slit with some of the paste, then rub the remaining paste over the outside of the roast. Place the prepared pork loin in a preheated 350 degree oven. Cook it for approximately one hour or until the internal temperature of the meat reaches 145F on an instant read thermometer. Turn the roast several times during the cooking process.
Once the internal temperature of the roast has reached 145F, remove the pork from the oven and transfer it to a serving platter, cover it with foil, and allow it to rest.
Using the brown bits and juices remaining in the pan, make a sauce by adding a half cup of dry white wine to deglaze the pan. Make sure the sauce is nice and hot to serve over your deliciously flavored roast.