HERBED PORK LOIN WITH WHITE WINE REDUCTION
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 teaspoon salt1/2 teaspoon ground coriander1/2 teaspoon ground black pepper1 (3 lb) pork loin, trimmed2 tablespoons chopped fresh parsley1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh oregano1 tablespoon chopped fresh sage2 teaspoons chopped fresh thyme1 teaspoon olive oil1/2 cup finely chopped shallots2.3 cups dry white wine1 cup fat-free, low sodium chicken broth1/4 cup fresh orange juice (about 1 large orange)
1.) preheat oven to 425 degrees
2.) Sprinkle first 3 ingredients over pork; rub over pork.
3.) Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 7 minutes, browning on all sides. Place pork in a shallow roasting pan or broiler pan coated with cooking spray. Bake at 425 degrees for 35 minutes or until a thermometer registers 155 degrees (slightly pink). Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes, or until the reduction is done (which i recommend)
4.) Place roasting pan on the burner on medium heat. Add shallots to pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes). Add broth and juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GCPUNKER1.
2.) Sprinkle first 3 ingredients over pork; rub over pork.
3.) Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 7 minutes, browning on all sides. Place pork in a shallow roasting pan or broiler pan coated with cooking spray. Bake at 425 degrees for 35 minutes or until a thermometer registers 155 degrees (slightly pink). Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes, or until the reduction is done (which i recommend)
4.) Place roasting pan on the burner on medium heat. Add shallots to pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes). Add broth and juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GCPUNKER1.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 11.3 g
- Cholesterol: 56.4 mg
- Sodium: 290.9 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.6 g
- Protein: 20.5 g
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