Creamy Hazelnut Pork Roast
Serving Size / Yield
Ingredients
- 1 3-lb. center-cut boneless pork loin roast
- 2 Tbs. chopped fresh rosemary
- 2 lg. garlic cloves, finely chopped
- 2 Tbs. olive oil
- salt
- pepper
- 1 C. dry white wine
- 1/2 C. hazelnuts, toasted, skinned and coarsely chopped
- 1 C. chicken broth
- 1/2 C. heavy cream
Directions
Preheat oven to 425 degrees. Oil a large roasting pan. In a small bowl, mix together rosemary, garlic, oil, salt and pepper to taste. Put the meat fat-side up in the pan. Rub the garlic mixture all over the pork. Roast the meat for 15 minutes. Pour wine over the meat. Cook for 45-60 minutes, or until the meat is tender when pierced with a fork. Meanwhile, prepare hazelnuts if you need to.
Transfer meat to a cutting board. Cover with foil to keep warm. Place the pan over medium heat on top of the stove and bring juices to a simmer. Add the broth and simmer for 5 minutes. Scrape up and blend in the browned bits at the bottom of the pan. Add the cream and simmer until thickened, 2 minutes. Stir in chopped nuts and remove from the heat. Slice meat and arrange slices on a warm serving platter. Spoon sauce over pork and serve hot.
