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Caputo’s Farmhouse Roast Pork

1 boneless pork loin, 4 to 4 1/2 lbs
3 cloves garlic, slivered
1/2 stick unsalted butter, room temperature
2 T Dijon mustard
1 T fresh thyme leaves, chopped
1/2 t freshly ground black pepper
1 cup chicken broth
1/2 cup dry white wine
1 T apricot jam or preserves

Preheat oven to 350 degrees. Cut slits in the pork loin by inserting the tip of a knife,
varying depth and distributing them well, insert the garlic slivers. Place in shallow
roasting pan and set aside. In a small bowl, mix together the butter, mustard, thyme,
and pepper. Spread thus evenly over the pork. Heat the chicken broth, wine, and jam
together in a small pan until the jam disolves, pour over the pork. Roast the pork on the
center rack of the oven until the internal temperature reaches 160 degrees, about 20
minutes per pound. Baste frequently adding more wine if necessary. Let pork rest for
about 15 munutes before slicing.

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