Herb Encrusted Pork Loin Roast

1 6 lb Pork Loin Roast

5 large Garlic Cloves roughly chopped

1/3 Cup Salt

1/3 Cup Black Pepper

1/4 Cup Paprika

1/2 Cup Dried Parsley

1/4 Cup Dried Basil

3 Tblspn. Dried Oregano

1/3 Cup Extra Virgin Olive Oil

1 Cup Dry White Wine

1 Cup Vegetable Stock

Rinse Pork Loin Roast and pat dry with paper towels.  With the point of a sharp knife, make pockets sporadically over entire roast and insert a piece of the chopped garlic into each pocket.  I try to make the pockets approximately 1 inch deep.  Pour all of the dried herbs, salt, pepper and paprika into a mixing bowl and drizzle the Extra Virgin Olive oil slowly into the mixture until it forms a paste like consistency.  (Reserve any remaining olive oil.)  Coat the Pork Loin Roast with the herb paste mixture.  Cover with aluminum foil and refrigerate for at least 5 hours.  (I usually let the roast marinate with the paste rub overnight.)  Remove roast from refrigerator 1 hour prior to cooking.  Preheat oven to 500 degrees.  Place roast on a rack in center of roasting pan.  Place in oven for approximately 20 - 30 minutes at 500 degrees until the paste forms a golden crust over roast.  Add wine, stock and any reserved Extra Virgin Olive oil to the bottom of roasting pan and reduce heat to 425 degrees.  Cover the roast with aluminum foil and cook until center temperature reaches 155 degrees.  Remove from oven and pan and place meat on a carving board.  Cover meat loosely with aluminum foil and let stand for 1/2 hour prior to carving.

Note:  This roast is extremely tender and does not need any sauce.  However, it is delicious with a Balsamic Black Cherry Glaze drizzled over the top.

Balsamic Black Cherry Glaze

1.5 Cups Balsamic Vinegar

1/4 Cup Black Cherry Preserves (Gluten Free Preserves)

1 Small Shallot minced

1/4 Tspn. Salt

1/4 Tspn. Black Pepper

Add Balsamic Vinegar and minced shallot to a small sauce pan over medium high heat.  Let the Balsamic Vinegar cook over a low boil, stirring frequently, until the vinegar is reduced and thickened to a glaze.  (You will know that it is the correct consistency when the glaze coats a spoon when it is dipped and removed.)  Lower heat to a simmer and add the Black Cherry Preserves, salt and pepper.  The salt and pepper should be added slowly and adjusted for taste.  Stir to incorporate and let simmer for 3 to 5 minutes.  Drizzle glaze over meat.