| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 10 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, bruised and crushed with the flat side of a knife
- 1 teaspoon salt
- 6 peppercorns, bruised
- 16 bay leaves, 6 crumbled, plus more whole leaves for garnish
- 1 medium onion, finely sliced
- One 4-pound boneless pork loin, plus the bones
- 1/2 cup white wine
Instructions
- In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat. Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you’ve got steeping time; otherwise – if you’re about to start cooking it – just leave it out.
- Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves. Place the pork, including its marinade, on top and the bones all around, if they fit and if you’ve got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.
- Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
- Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 575 |
| Total Fat | 35 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 55 g |
| Cholesterol | 163 mg |
| Sodium | 510 mg |
Reviews
Love, love, love. I never have the time to marinate and I normally have only boneless but it still comes out perfect every time. Wonderful flavors and moist. Not dry at all, even without the bones.
Because of Thanksgiving…experience with sage and bay leaves…I made this recipe twice: First, as written…bay leaves… then again but used sage instead of bay. Both times, roasted the pork with slight pink…after resting under foil for 15 minutes before serving…
This is a basic pork loin roasting recipe for variety of fresh herbs per our taste bus. Keeper.
Annie, Fremont, CA
This is a basic pork loin roasting recipe for variety of fresh herbs per our taste bus. Keeper.
Annie, Fremont, CA
OMG! A family favorite, and so easy to make! I switched Madeira for the white wine this last time, and it was incredible! This is incredible! Thank you!
Love you Nigella! You’re my favorite! But this recipe is not one I would recommend. I prepared as directed and did marinate the full 48 hours, but the end product turned out too pungent and peppery with a bitter-herb flavor. I almost threw it out but was able to rescue somewhat in a braising liquid with bouillon. Bay Leaves are used in most other recipes in moderation for a reason — it is a strong herb. And by themselves, the taste is not that pleasant so they need to be blended with more than just garlic, salt and pepper to round out the flavor. I’m not sure what the magic complementary seasoning would be but this recipe which depends mostly on Bay Leaves, is not one I will use again. So sorry! Your other recipes are ones I do enjoy and hold dear. Thanks anyway!
not sure what all of the rave reviews are about…I followed the directions to a T and the pork turned out dry and lacking in flavor…even after marinating for 6 hours. Maybe the 12-24 hr suggestion is really needed? I think with some adjusting this recipe could be alright.
Great recipe….very easy and delicious!! I’ve made it several times and comes out very good every time.
We tried as indicated in recipe. W used dried Bay Leaf we purchase from the Spice section in the store. Wonderful taste and texture.
We then tried same recipe using FRESH BAY LEAVES from the produce section of the store. We covered the entire top of the roast with fresh bay leaves …then fresh bacon on top to hold leaves in place. Bake per recipe directions.
Again…pork roast with bay leaves…enjoy!
the pork was juicy, and the preparation was easy- turned out great and i made it in a oven that was acting quirky.
THE BEST & EASY!!!!!!!!!!!!
This recipe has been an entertaining staple of mine since I started making it from How To Eat. I often get pork loins on sale, freeze them with the marinade and have it ready to go for the next party.