Week 6 – Roasted Pork Loin with a Bordeaux Blend Demi Glace & Green Beans Al’Olio

Week 6 – Roasted Pork Loin with  a Bordeaux Blend Demi Glace & Green Beans Al’Olio (courtesy Jada Winery - paired with their Jack of Hearts)

Serves 4

Ingredients:

1 1/2 lbs of pork loin, cleaned

7 sprigs fresh thyme, no stems and chopped

7 cloves fresh garlic, chopped

1 red bell pepper, cut into thin strips

1 1/2 lbs fresh green beans,

cook in boiling water until al dente and chill in ice water

2 T olive oil

Sauce:

2 cups Bordeaux style wine or blend

2 sprigs of thyme, whole with stem

1 shallot, peeled and rough chopped

1 quart beef broth

2 T cornstarch

Pork Loin:

Marinate pork loin for at least an hour with four cloves chopped garlic, seven sprigs chopped thyme, salt and black pepper to taste. Get a saute pan and heat nice and hot. You want to sear pork loin to a nice brown color all the way around. To cook pork place in heated oven at 400F. It should take 25 minutes to reach an internal temperature of 140F.

Sauce:

Place two cups wine, two sprigs of thyme and one shallot rough chopped in pot and reduce slowly until 3/4 of the way gone. Add one quart beef broth and reduce until 3/4 of the way gone. Mix 1/2 cup of water and 2T of cornstarch in a cup and mix thoroughly, no lumps. Add to sauce slowly; thicken until desired texture is reached.

Green Beans:

Place olive oil in a hot pan along with 2T of chopped garlic, red pepper strips and green beans. Cook until hot. Continue to stir. Do not let garlic burn.