Roast Loin of Pork

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 loin of pork (5 pounds)
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • ½ teaspoon cayenne pepper, or more
  • 1 teaspoon dried rosemary
  • 1 to 2 cups dry white wine
  • ½ cup Beef Stock
  • 1 tablespoon butter


  1. Preheat oven to hot (450°F.).

  2. Rub the pork loin with a mixture of salt and pepper, the sugar and cayenne. Place it on a rack and roast for ten minutes.

  3. Reduce the oven heat to slow (300°F.). Sprinkle the roast with rosemary and pour around it half of the wine. Continue to roast for two to two and one-half hours, basting frequently and adding more wine as necessary.

  4. When done, remove the roast to a hot platter. Strain the juices from the pan into a saucepan. Skim off and discard fat. Bring to a boil and add the stock and butter. Serve the sauce separately.

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