Roast Pork Loin with Saba

1. 1

   In a large bowl, combine 1/2 cup of the olive oil with the thyme, rosemary, garlic, bay leaf and 2 tablespoons of the saba.

2. 2

   Add the pork and turn to coat with the marinade.

3. 3

   Cover and refrigerate overnight, turning a few times.

4. 4

   Preheat the oven to 350.

5. 5

   In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil.

6. 6

   Remove the pork from the marinade; reserve the marinade.

7. 7

   Season the pork all over with salt and pepper, add to the skillet and cook over moderate heat until browned all over, about 2 minutes per side.

8. 8

   Transfer to a plate.

9. 9

   Add the red wine to the skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the skillet.

10. 10

    Add the vegetable stock and the reserved marinade and bring to a boil.

11. 11

    Add the pork, fat side up, and roast in the oven for about 50 minutes, or until an instant-read thermometer inserted in the center of the loin registers 140.

12. 12

    Transfer the pork to a rimmed baking sheet and let rest for 10 minutes.

13. 13

    Strain the liquid from the skillet into a medium saucepan and bring to a simmer over moderate heat.

14. 14

    Add 1/4 cup of the saba and stir in the cornstarch slurry.

15. 15

    Simmer the sauce, stirring, until thickened, about 3 minutes.

16. 16

    Season with salt and pepper.

17. 17

    Preheat the broiler.

18. 18

    Brush the top of the roast with 2 tablespoons of the saba and broil for about 1 minute, or until glazed.

19. 19

    Turn the roast, brush with the remaining 2 tablespoons of saba and broil for 1 minute.

20. 20

    Let the pork rest for 10 minutes.

21. 21

    Carve the roast and serve with the sauce.

* Per serving · 4 servings · Values may vary.