• 6 tbsp unsalted butter, cut into 12 pieces,
  • 1 Smithfield® Prime Bone-In Pork Loin, Frenched,
  • 1/4 cup chopped fresh rosemary,
  • 2 tbsp chopped fresh sage,
  • 2 tbsp chopped fresh thyme,
  • salt and pepper,
  • 1 cup dry red wine,
  • 1/3 cup heavy cream,
  • 2 shallots, finely diced,
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Herb Crusted Pork Rib Roast with Red Wine Sauce

MAIN DISH

Herb Crusted Pork Rib Roast with Red Wine Sauce

  1. Heat oven to 375oF. To “French” the pork loin, use a sharp knife to cut the meat away from the end of each rib, so that part of each bone is exposed. Place pork, fat side up, on rack in shallow roasting pan. Season all sides with rosemary, sage, thyme, salt and pepper.  Roast 1 to 1 ½ hours until internal temperature reaches 150oF.
  2. Meanwhile, combine wine, cream and shallots in medium saucepan.  Bring to a boil over medium-high heat.  Cook, stirring occasionally, until reduced to about 2/3 cup, about 10 minutes.
  3. Remove sauce from heat and whisk in butter, 2 or 3 pieces at a time.  Wait until pieces are melted before adding more.  Season with salt and pepper if desired; keep warm.
  4. Let roast stand 10 minutes before slicing.  Cut between rib bones and serve with wine sauce.