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Summer Savory Perfumed Roast Pork Loin

The first time I tasted pork loin prepared this way, it was a blustery autumn evening in Prince Edward Island. The savory herbs, the sweetness of the apples mingling with maple, and the richness of the pork all combined to paint a picture of warmth and comfort against the backdrop of the windswept island. It was the kind of dish that makes you forget the weather outside and focus entirely on the delightful experience on your plate, a little taste of sunshine even on a grey day. The aromas alone are enough to evoke memories of crackling fireplaces and cozy gatherings.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8
Dietary Type: Omnivore

Ingredients

2 – 3 lbs center cut pork loin
1 tablespoon olive oil
2 tablespoons summer savory
15 slices double-smoked bacon
3 Cortland apples, peeled, cored, and cut into wedges
6 garlic cloves, chopped
3 shallots, roughly chopped
Salt and pepper
½ cup red wine
½ cup white wine
3 ounces pure maple syrup
4 ounces hard butter, cubed

Equipment Needed

Stainless steel pan
Cooling rack

Instructions

Preheat a stainless steel pan over medium heat. This ensures even searing and prevents sticking.
Rub the pork loin with olive oil and summer savory. Make sure the savory adheres well to the entire surface of the loin. Then, wrap the loin completely with the double-smoked bacon, securing it if necessary with toothpicks (remove before serving!).
Over medium heat, sear the pork loin with the bacon until the bacon has bronzed and rendered some of its fat. This step is crucial for developing a rich, smoky flavor. Add the apple wedges, chopped garlic, and roughly chopped shallots to the pan around the pork. Season the mixture lightly with salt and pepper. Blend the ingredients together in the pan.
Place the entire pan into a preheated 325°F (160°C) oven for 30-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium. Use a meat thermometer to ensure accurate doneness.
Remove the pork loin from the pan and set it on a cooling rack. This prevents the bottom from becoming soggy.
Place the pan with the remaining ingredients and pan juices back on the stovetop over medium-high heat. Bring the juices in the pan to a rolling simmer.
Add the red wine and white wine to the pan to deglaze, scraping up any browned bits from the bottom. Reduce the liquid until it concentrates its flavor, approximately by half. This intensifies the sauce.
Once the liquid has reduced by half, add the pure maple syrup and continue to reduce. Watch the sauce carefully to prevent burning.
Continue reducing the sauce until it starts to have a nice glaze or sheen. This indicates that it’s reached the right consistency. Take the pan off the heat and let it sit for 2 minutes to cool slightly.
Add the cold, cubed butter to the sauce while swirling the pan in a circular motion on the stovetop. This emulsifies the sauce, creating a smooth and velvety texture. The cold butter helps to thicken and enrich the sauce without separating.
Season the sauce with salt and pepper to taste, if needed. Set the sauce aside.
Slice the pork loin into medallions. Place the sliced pork on a serving platter and pour the sauce over it liberally, ensuring each slice is well-coated.

Expert Tips & Tricks

Bacon Placement: When wrapping the pork loin in bacon, slightly overlap the slices to prevent the pork from drying out during cooking.
Doneness: Use a meat thermometer inserted into the thickest part of the pork loin to ensure it reaches an internal temperature of 145°F (63°C) for medium. It is important to let it rest for a few minutes, as the temperature will rise a bit more and ensure it is cooked.
Apple Variety: While Cortland apples are recommended, other firm-fleshed apples like Honeycrisp or Fuji will also work well.
Wine Reduction: The wine reduction is crucial for developing depth of flavor in the sauce. Do not skip this step.
Butter Emulsification: Ensure the butter is very cold when added to the sauce. Swirling the pan while the butter melts helps to create a smooth, emulsified sauce.
Make-Ahead Tip: The pork loin can be seared and wrapped in bacon a day ahead of time. Store it in the refrigerator and bring it to room temperature before baking.
Summer Savory Substitute: If summer savory isn’t available, substitute with thyme or rosemary. Reduce the amount to 1 tablespoon if using dried herbs.

Serving & Storage Suggestions

Serve the sliced pork loin immediately after slicing, drizzled generously with the maple-wine-butter sauce. It pairs well with roasted root vegetables, mashed potatoes, or a simple green salad.

Room Temperature: Do not leave the cooked pork at room temperature for more than 2 hours.
Refrigerator: Store leftover pork loin in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the pork loin in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the pork loin in a preheated oven at 325°F (160°C) until warmed through. To prevent drying out, add a little bit of broth or water to the pan during reheating. You can also microwave the pork loin, but it may become slightly dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	819 kcal	N/A
Calories from Fat	579 kcal	N/A
Total Fat	64.4 g	99%
Saturated Fat	25.9 g	129%
Cholesterol	169.9 mg	56%
Sodium	649.5 mg	27%
Total Carbohydrate	14.6 g	4%
Dietary Fiber	0.7 g	2%
Sugars	8.8 g	35%
Protein	37.4 g	74%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes to the sauce for a hint of spice.
Herb Variations: Experiment with different herbs, such as rosemary, thyme, or sage, in addition to or instead of summer savory.
Bourbon Twist: Substitute a portion of the red wine with bourbon for a richer, more complex flavor.
Gluten-Free: This recipe is naturally gluten-free. Ensure the maple syrup and wines used are gluten-free.
Vinegar Alternative: If you don’t have wine, apple cider vinegar can be used for deglazing. Use half the amount of wine.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork loin is recommended, you can use pork tenderloin as a substitute. Reduce the cooking time accordingly, as tenderloin cooks more quickly.

Q: What is summer savory, and where can I find it?
A: Summer savory is an herb with a peppery, slightly spicy flavor. It is commonly found in spice sections of grocery stores or online.

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator. Reheat gently before serving.

Q: How do I know when the pork loin is done?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the pork loin, ensuring it doesn’t touch bone. The pork is done when it reaches an internal temperature of 145°F (63°C) for medium.

Q: Can I grill the pork loin instead of roasting it?
A: Yes, you can grill the pork loin. Preheat your grill to medium heat and grill for about 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).

Final Thoughts

This Summer Savory Perfumed Roast Pork Loin is a showstopper that’s surprisingly easy to create. The combination of savory herbs, sweet apples, smoky bacon, and rich maple-wine sauce makes it a dish that will impress your family and friends. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile. Give this recipe a try and let the aromatic symphony transport you to a cozy evening, no matter the season! Enjoy, and be sure to share your creations and feedback. This dish would be fantastic paired with a crisp Riesling or a hearty Pinot Noir.

Summer Savory Perfumed Roast Pork Loin Recipe