Description
A perfectly roasted pork loin served with a rich red wine demi-glace, crispy Hasselback potatoes, and a fresh arugula salad with yellow beets for an elegant and indulgent meal.
Ingredients
Units
Scale
For the Pork Loin:
- 1.5 lb pork loin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
For the Red Wine Demi-Glace:
- 1 cup red wine (Cabernet or Merlot)
- 1 cup beef broth
- 1 tbsp butter
- 1 tbsp flour
- 1/2 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
For the Hasselback Potatoes:
- 2 large potatoes
- 2 tbsp olive oil or melted butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp chopped fresh parsley
For the Arugula & Yellow Beet Salad:
- 2 cups fresh arugula
- 1 small yellow beet, thinly sliced
- 1 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1 tbsp grated Parmesan cheese
- Salt & pepper to taste
Instructions
Prepare the Pork Loin:
- Preheat oven to 375°F (190°C).
- Rub the pork loin with olive oil, salt, black pepper, paprika, garlic powder, thyme, and cumin.
- Place in a baking dish and roast for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). Let rest for 10 minutes before slicing.
Make the Red Wine Demi-Glace:
- In a saucepan, melt butter over medium heat. Sauté shallots and garlic until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Deglaze with red wine and simmer until reduced by half.
- Add beef broth, Worcestershire sauce, and black pepper. Simmer until thickened. Strain if desired for a smoother sauce.
Prepare the Hasselback Potatoes:
- Preheat oven to 400°F (200°C).
- Slice potatoes thinly, stopping just before cutting through (use chopsticks to prevent cutting all the way through).
- Brush with olive oil, season with salt, pepper, and garlic powder.
- Bake for 40-45 minutes, basting with more butter midway. Garnish with fresh parsley.
Assemble the Salad:
- Toss arugula and sliced yellow beets with olive oil, balsamic vinegar, and Parmesan cheese. Season with salt and pepper.
Serve:
- Plate sliced pork loin over a drizzle of demi-glace, with Hasselback potatoes and salad on the side.
Notes
- For extra richness, you can finish the pork loin with a pat of butter after resting.
- If you prefer a slightly sweeter glaze for the pork, add a touch of honey to the red wine demi-glace.
- For a more complex salad, you can add roasted nuts like walnuts or hazelnuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Gourmet, Fine Dining
- Method: Roasting, Sautéing, Baking
- Cuisine: American, Gourmet
