Roast Pork Loin-Rosemary Brandy Sauce

Boneless pork loin was on sale so I splurged. This cut of meat feeds both of us for more than 5 meals so the on sale cost is definitely worth it. I let the roast sit out of the fridge at room temperature for one hour then slather with olive oil. I dusted the pork loin with salt and pepper and ground dried rosemary (store bought). Preheat oven to 450 F. Meanwhile I harvested rosemary, sage, and thyme from my garden. I chopped the sage and thyme. I also chopped 6 cloves of garlic. I mixed the sage, thyme and garlic with a small amount olive oil and slathered it all over the pork surface. Then I arranged the rosemary sprigs on the top and bottom of the roast. Add two cups of water to bottom of baking dish and place in oven. Bake at 450F for 20 minutes then turn down heat to 300 F and cook 25 to 30 min per pound till internal temperature is 140 F.

Remove pork loin from oven and wrap in aluminum foil for 20 minutes - (don't skip this step because it makes the meat very juicy). Meanwhile pour drippings from baking dish into nonreactive pan, bring to boil, add 1/4 cup of brandy, cook off alcohol, reduce heat and add 1/2 cup of half and half cream and 2 tablespoons of cornstarch that's mixed with 2 tablespoons of warm water till smooth. Cook till thickened. This same sauce can be used on other cuts of meat such as lamb.

Previously I baked chopped vegetables (carrots, red onion, celery, red potatoes) at 450 F for 40 minutes. Serve these with your pork and add a little of that rosemary brandy sauce if you like. Delicious. Thanks for reading and for all your comments.