HERB, GARLIC AND PARMESAN STUFFED PORK LOIN ROAST WITH SIMPLE VERMOUTH SAUCE

SERVES 4

This is another easy and delicious preparation for boneless pork loin.

INGREDIENTS

1 boneless pork loin roast, about 2 pounds

Salt and pepper to taste

2 tablespoons olive oil, divided

2 large garlic cloves, minced

1/2 teaspoon dried thyme leaves

1 teaspoon dried sage leaves

1 teaspoon dried rosemary leaves

3 tablespoons freshly grated Parmesan cheese

1 cup dry vermouth

1/2 cup water or low-salt chicken broth

Preheat oven to 350° F. Starting at one long end, cut through the roast in a spiral fashion, about 1/2-inch thickness, until the roast lays flat. Place fat side down. Season inside with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Sprinkle with the garlic, thyme, sage, rosemary and Parmesan cheese. Lightly pat the topping into the meat with your hand. Roll from the short end and secure with butcher's twine. Season the outside with salt and pepper.

Heat a skillet large enough to hold the roast over medium-high heat. Add the remaining 1 tablespoon of olive oil and heat. Add the roast, fat side down, and sear until nicely browned, about 2 minutes on each side. Turn fat side up and roast in oven until an internal temperature of about 150°, 50 to 60 minutes. Place roast on cutting surface, cover lightly with foil, and let rest while making sauce.

Place skillet on burner over high heat. Add the vermouth and water or broth; bring to boil and stir, scraping up all the browned bits in the bottom of the pan. Continue to boil until reduced by half, about 5 minutes. Remove the twine from the roast and cut into about 1/2-inch slices. Serve, drizzling each slice with some of the sauce.

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