Pork Loin Roast with Thyme

Name: Pork Loin Roast with Thyme
Yield: 6
Ingredients: 1 pork loin of 3 kg; 3 tablespoons salt; 1 tablespoon thyme; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 2 carrots, peeled and sliced; 2 onions, peeled and sliced; 1 clove garlic, minced; 2 sprigs rosemary; 2 stalks celery; 1 bay leaf; 1 1/4 cups dry white wine; 1 1/4 cups beef broth; juice of 1/2 lemon; 1/2 cup water

1
1 pork loin of 3 kg
2
3 tablespoons salt
3
1 tablespoon thyme
4
1/2 teaspoon black pepper
5
1/4 teaspoon nutmeg
6
2 carrots, peeled and sliced
7
2 onions, peeled and sliced
8
1 clove garlic, minced
9
2 sprigs rosemary
10
2 stalks celery
11
1 bay leaf
12
1 1/4 cups dry white wine
13
1 1/4 cups beef broth
14
juice of 1/2 lemon
15
1/2 cup water

Ingredients

1
1 pork loin of 3 kg
2
3 tablespoons salt
3
1 tablespoon thyme
4
1/2 teaspoon black pepper
5
1/4 teaspoon nutmeg
6
2 carrots, peeled and sliced
7
2 onions, peeled and sliced
8
1 clove garlic, minced
9
2 sprigs rosemary
10
2 stalks celery
11
1 bay leaf
12
1 1/4 cups dry white wine
13
1 1/4 cups beef broth
14
juice of 1/2 lemon
15
1/2 cup water

Directions

1
Preheat the oven to 250° (hot)
2
Season the pork loin with salt, thyme, black pepper, and nutmeg
3
Place the vegetables - carrots, onions, garlic, rosemary, celery, and bay leaf - in a roasting pan
4
Put the pork loin on top of the vegetables
5
Add 1/2 cup white wine and 1/2 cup beef broth to the roasting pan and put it in the oven
6
Roast for 20 minutes or until browned
7
Reduce the oven temperature to 150° (moderate) and continue roasting, basting with the juices from the pan as needed
8
If necessary, add more wine and broth
9
When the pork loin is done, remove it from the roasting pan and place it on a platter
10
Drizzle with lemon juice and keep warm
11
Prepare the sauce: remove the juices from the roasting pan and add 1/2 cup white wine, 1/2 cup beef broth, and water
12
Simmer over low heat until thickened
13
Serve the sauce separately
14
Serves 6-8 people.