Roasted Pork

Giana Martino


I usually make this when company comes...problem is...after eating, they want to stay!!!~

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20 Min


50 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
I have cooked fish and chicken in parchment paper but never pork, so Giana's recipe really intrigued me! And... drum roll... I'm happy to report that all went well!

In preparing the recipe I did have to cut the meat into two pieces so that they would fit into my iron skillet, but it didn't seem to affect the flavor or texture of the finished product one bit.  When it was fully cooked I couldn't even wait until after we took a picture to give it a taste; it is so very tender and tasty. I am even thinking about preparing this for my Mom's birthday dinner!


1-2 lb
boneless pork roast or loin
salt and pepper (coarse)
sage leaves, fresh
1 Tbsp
olive oil, extra virgin
1/3 c
apple cider
1/3 c
chicken stock
1 Tbsp
unsalted butter
kitchen twine
parchment paper

Directions Step-By-Step

Season pork with salt and pepper
Tie pork with kitchen twine, and tuck sage leaves along the twine.
Heat olive oil in a large cast iron skillet over medium high heat until hot, but not smoking. Add pork and sear until brown on all sides including ends, approx. 10 - 15 minutes.
Wrap pork in parchment paper, tucking the ends under to seal. Place back in skillet and transfer to a 375 degree oven. Roast until a reading of 150 degrees is reach with a thermoeter towards the center.
Remove pork from paper and transfer to serving dish. Let sit for 10 minutes, then remove twine and slice.
Using SAME cast iron skillet, add cider and stock, cook, stirring with a wisk, add any juices from pork, cook until syrupy and reduced to 1/3, add butter and stir until melted. Drizzle over pork.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American