Pork Loin Roast with Creamed Sorrel

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Pork Loin with Roasted Vegetables and Creamed Sorrel

Pork Loin Roast

Shallots and Garlic

Rosemary

Olive Oil

Herbe de Provence

Salt and Pepper

Potatoes and Carrots

Parsley and Chives

Season the pork loin with olive oil, salt, pepper, herbs and crushed garlic. Let the roast sit in the fridge seasoned for 3 or 4 hours or overnight.  

Pre-heat oven to 400 degrees.  Wash and peel potatoes and carrots and slice thinly.  Toss with olive oil, salt, pepper, chives, shallots, herbs and surround roast with vegetables, drizzle with more oil and add rosemary and fresh thyme.

Place roast and vegetables in 400 degree oven for 20 minutes and then reduce oven temperature to 375 and cook for 30 more minutes or until meat temp. is around 160 degrees.

Creamed Sorrel:

A quick word about Sorrel, which grows prolifically in the Spring in Normandy--it is somewhat like spinach or kale, but with a snappy-citrus 'bite'...my cher-father-in-law gave me about 2 pounds from his garden and this was my first go at making it!

2 pounds Sorrel, washed well, stems removed

1/2 cup heavy cream

2 tbs. creme freshe (or sour cream--not 'lite')

1/4 cup diced shallots

2 cloves garlic, crushed

olive oil and 2 tbs butter

salt/pepper

Chop the cleaned Sorrel and blanch in boiling salted water for 30 seconds.  Saute to soften shallots, garlic, butter and a splash of olive oil,  add heavy cream and simmer just under a boil to combine. 

Add blanched, drained Sorrel, and gently add cream fresh--until blended.  Season to taste. Serve hot.

Bon Appetit - xx!