processing
logo
basket
search bar
user
phone
share
 
  • Contact Us
  • View Videos
    Store Video Department Tour Media
  • What's New
  • About A&V
  • Catering
  • Gift Baskets
  • Events
  • Recipes
  • Account
  • Login
  • call us @ 1-212-452-0690
  • upper east side location
  • greenwich village location
  • send us an email
  • facebook
  • instagram
  • twitter
Questions?  Give us a call    212.452.0690
Login
 
Account
 
Your Basket
Agata & Valentina Logo
Facebook
instagram
twitter
What's New
 
Catering Menus & Pricing
 
Classes & Events
 
Recipes from agata
 
View Videosabout our market
Store Video Department Tour Media
 
Gift Baskets
 
About A&V & Stores

OUR NEW AGATA & VALENTINA GLUTEN FREE STORE IS ONLINE!!!

Shop Mercato.com Grubhub
 
Agata & Valentina Logo
  • Login
  • Account
  • Wishlist
  • Cart
Agata & Valentina Logo
  • Account
  • Home
  • Product Finder
  • Advanced Search
  • Contact Us
  • Login

Recipes Blog

Skip Navigation Links.
Collapse MeatsMeats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Expand FishFish
Baked Swordfish Sicilian Style
Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce
Quick Zuppa di Pesche
Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout
Salmon Sauté on Bed of Basmati Rice
Sea Scallops Poached in Pink Broth
Swordfish with Mint, Capers & Lemon Salsa
Whole Roasted Fish with Fresh Herbs
Pan Seared Branzino
Expand VegetablesVegetables
Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Braised Pearl Onions
Brioche di Patate
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Fritelle di Melanzane (Eggplant Fritters)
Layered Torta di Patate
Roasted Shallots
Sicilian Stuffed Roasted Peppers
Stuffed Squash
Stuffed Artichokes
Scafata
Eggplant Caponata
Fennel Baked In Cream (Finocchio al Forno)
Expand PastaPasta
Pasta al Cavolfiore (Cauliflower)
Pasta al Pomodoro Crudo
Pasta e Piselli
Pasta with Zucchini and Shrimp
Penne with Dandelion Greens, White Beans & Pancetta
w2m Cassoulet, Italian-Style
Expand SoupsSoups
Butternut Squash Soup
Expand Side DishesSide Dishes
Mixed Mushroom Saute
Tomato and Ricotta Crostini
Arancini: Rice Balls with Meat Sauce
Sweet Peas with Prosciutto
Pancetta Brussels Sprouts

Roasted Bone-In Pork Loin



Fresh Majoram
We have excellent pork here at Agata & Valentina. Both Berkshire pork and our regular high-quality pork yield delicious, juicy results. We think the best way to enjoy the full flavor of pork is to roast the loin while it is still attached to the rack. A luscious, flavorful juice seeps into the meat from the surrounding bones, cartilage and layers of fat. Once you taste pork sliced right off the roasted rack, you will always want your pork chops cooked this way. This is a really easy preparation - just be sure not to overcook. Our homemade veal stock and veal demi-glace help create an excellent pan sauce with very little effort. Blend with our richly flavored homemade chicken stock and swirl in a little butter for extra body.
Serves: 6
Ingredients:

1 bone-in pork roast (6 chops, approx. 4 lbs.)
5 large garlic cloves (2 slivered and 3 minced)
2 tbs. chopped fresh herbs (rosemary, thyme and marjoram combined)
1 tbs. honey mustard
2 tbs. olive oil
1 tbs. sea salt
Crushed black pepper to taste
1 cup A&V veal stock (approx.8 oz.) or ½ cup A&V veal demi-glace (about 4 oz.) 1 container A&V chicken stock (about 14 oz.)
2 tablespoons sweet butter
2 tbs. chopped Italian parsley


Directions:

Make slits all around pork roast and insert garlic slivers.
Combine fresh chopped herbs, honey mustard, olive oil and salt and pepper in bowl and blend to form a paste. Slather this paste on meaty top and sides of pork. Let roast stand at room temperature for about an hour.
Preheat oven to 400 degrees.
Put roasting pan inside oven to pre heat.

After 10 or 15 minutes, pull hot pan out of oven (be sure to use oven mitts) and place pork in it, fat side up. Sear for 10 minutes in hot oven, then reduce heat to 350 degrees. Cook about 50 minutes more, or until instant read thermometer (inserted deeply into the roast, not near a bone) shows a temperature of 155 degrees. Remove pork roast from oven and place on cutting board. Tent with foil and let sit 10 minutes, until temperature comes up to 160 degrees. It will be just cooked through but still slightly pink and juicy.
In the meantime place roasting pan on top of stove burners. Turn heat on low and add veal stock or demiglace and chicken stock. Cook, scraping browned bits up from the bottom with a wooden spoon or heat-proof spatula until liquid reduces by half and you have a nice brown pan sauce. Swirl in butter and add 3 tbs. of the chopped parsley.

Slice chops. Meat should be very slightly pink inside and juicy. Spoon a little pan sauce onto bottom of each dish and place 1 chop on top. Sprinkle a pinch more parsley as a garnish.

email this recipe | print this recipe

Products suggested for this recipe:

Sign up for the latest news and promotions from Agata & Valentina!

Subscribe To Email List

Enter your email address below to subscribe to A&V Newsletter.
*

about us

about us

  • history
  • press
  • employment at a&v
  • contact us
Facebook Instagram Twitter
  • history
  • press
  • employment at a&v
  • contact us
Facebook Insagram twitter

learn more

learn more

  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy
  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy

visit our store

visit our store

UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075
MON-SUN 8AM-9PM

UPPER EAST SIDE
1513 FIRST AVENUE - GLUTEN FREE
NEW YORK CITY, NY 10075
MON-SUN 8AM-9PM
I CAN'T BELEIVE IT'S GLUTEN FREE!



UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075



Copyright © 2024 Agata & Valentina. All rights reserved.