Main dishes
Roast pork loin with fresh mint sauce
Seared and roasted pork loin with onion, white wine and fresh mint sauce, rested before slicing.
- Total time
- 90 min
- Servings
- 6
- Difficulty
- Intermediate
- Cuisine
- Home-style
Ingredients
Method
Prepare the pork
Heat oven to 180°C (350°F). Pat pork dry, season with salt and pepper, and chop onion, garlic and mint separately.
Sear all sides
Heat oil in an ovenproof skillet or transfer to a roasting pan later. Sear pork 2–3 minutes per side, then remove; the center is not yet cooked.
Build the sauce
Cook onion in pan 4 minutes and garlic 30 seconds. Add wine and broth, scrape browned bits and reduce 5 minutes. Stir in mint at the end.
Roast and measure
Return pork to sauce and roast about 45–60 minutes depending on thickness. Check thickest center and remove at 63°C (145°F). Add broth if pan dries.
Rest and serve
Rest outside oven 10 minutes. Slice into six portions with sauce; reduce sauce briefly if too thin.
The step photos are illustrative.
Notes
Nutrition facts
1 serving
- Protein
- 33.6 g
- Carbohydrates
- 4.3 g
- Fat
- 23.4 g
- Saturated fat
- 7.6 g
- Fiber
- 0.5 g
- Sugars
- 1.2 g
- Sodium
- 561 mg
Estimate per serving; half the wine is modeled before reduction, so actual values vary.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Seared and roasted pork loin with onion, white wine and fresh mint sauce, rested before slicing.
Frequently asked questions
When is pork loin done?
When the center reaches 63°C (145°F), followed by at least 3 minutes of rest; this recipe rests 10.
Can I omit wine?
Yes. Replace it with equal broth and add a few drops of lemon at the end.
