Roast Pork Loin

ROAST PORK LOIN WITH HERBS, APPLES & HONEY

3 lb boneless pork top loin roast, trimmed and tied
8 T (1 stick) unsalted butter, softened
6 plump, fresh garlic cloves, peeled and cut in slivers
Sea salt
Freshly ground black pepper
1 T fresh sage leaves, finely chopped
1 T fresh thyme leaves, finely chopped
1 T fresh rosemary leaves, finely chopped

6 medium leeks, whites only, halved lengthwise
Fresh thyme sprigs
Fresh rosemary sprigs
2 heads fresh, plump garlic, cut transversely
Extra virgin olive oil

4 apples, cored, peeled and cut into 6 slices each
4 T unsalted butter

1 C cognac or brandy
1/2 C apple cider vinegar
4 T honey

Preheat oven to 400 F

Fat side up, stud the pork roast with garlic slivers. Rub the surface first with softened butter and then liberally with salt, pepper, sage, thyme and rosemary. Cradle the pork on a rack in a heavy roasting pan. Strew the leeks, sprigs of thyme and rosemary, and halved garlic heads in the bottom of the pan, drizzled lightly with olive oil.

Roast until medium rare, about 1 hour, basting. During the last 20 minutes, bathe with cognac and apple cider vinegar and drizzle with honey. A thermometer inserted into the center should read 145 degrees F when the pork is medium rare. Remove the roasting pan from the oven, tent the pork loin with foil on a platter, and let rest for at least 15-20 minutes. Keep in mind that when the roast is removed from the oven and is resting before carving, it will continue to cook some more, allowing the juices to come back to the center of the roast.

Remove and set aside the leeks, garlic, and herbs. Place pan on stove on medium high and reduce sauce, adding cognac, vinegar and honey to your liking. If you are not facing an appointment with your cardio specialist that week, even treat yourself to some heavy whipping cream on the finish. Reduce sauce until it thickens and coats a spoon.

In the meantime, heat the butter over medium heat. Add the apples in a single layer, and cook until light golden brown on both sides, about 5-10 minutes. Drain, and tent with foil to keep warm.

To serve, remove and discard the string. Carve the pork into rather thick slices and serve with apples and leeks nestled alongside, drizzled with sauce.

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