Herb-Crusted Roast with Pan Wine Sauce

Court kitchens long favored herb-rubbed roasts finished at the fire with a splash of wine. Here garlic, rosemary, and thyme crust a small pork or beef roast, then pan drippings become a quick buttered wine sauce.

Serves 4

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2–2 lb pork tenderloin or beef roast (small)
• 3 cloves garlic
• 2 tsp each rosemary and thyme
• 2 tbsp olive oil
• 1/2 cup dry red or white wine
• 1 tbsp butter
• to taste salt and pepper

Instructions

1. 1Heat oven to 400°F. Rub meat with oil, garlic, herbs, salt, and pepper.
2. 2Roast until done (pork ~145°F; beef to preference), 25–40 minutes depending on cut.
3. 3Rest meat. Deglaze pan with wine; simmer, whisk in butter for a quick sauce.
4. 4Slice and spoon sauce — banquet energy without twelve courses.