French-Cut Pork Loin

$ 40.50

$6.75/lb

Dazzle your holiday guests with our french cut pork loin roast. As a centerpiece the full roast is quite beautiful making it perfect for entertaining. No better way to share the delectable taste of real local pork with friends and family.

5-6 lbs 

Bone-In Crown Pork Loin Roast

A Mahaffey Farms Exclusive Recipe

Ingredients
Bone-In Crown Pork Loin Roast
• 3-5 lb Mahaffey Farms Bone-In Pork Loin
• 1 Tbsp. of Kosher Salt
• 1 Tbsp. of Maple Sugar
• Can Substitute Dark Brown Sugar if
Desired
• 1 Tsp. of Fresh Cracked Pepper

Clairet Wine-Cranberry Reduction Sauce
• 1 Tbsp. of Bacon Drippings from Mahaffey
Farms Smoked Bacon
• 2 Cups of Bordeaux Clairet Wine
• 1 Cup of Dried Cranberries
• Any Bold Cabernet or Red Blend will
Suffice.
• 1 Small Shallot, Minced
• 1/2 cup of Balsamic Vinegar
• Authentic 18-year Balsamic Vinegar can be
found locally at Bella Nonas in Shreveport.
• 4 Sprigs of Fresh Lavender Plus 2 Tsp.,
Minced
• Can Substitute Fresh Sage or Thyme
• 3/4 Cup of Chicken Stock
• 1/4 Cup of Heavy Cream

Instructions
Bone-In Crown Pork Loin Roast (Prep)
1. Combine Kosher Salt and Maple Sugar.
Sprinkle Evenly Over Pork Loin. Wrap
Pork Loin Tightly in Plastic Wrap.
2. Refrigerate Pork Loin for At Least 6
Hours and Up to 24 Hours.

Clairet Wine-Cranberry Reduction Sauce
(Prep)
1. Combine Clairet Wine with Dried
Cranberries in Medium Microwave Safe
Bowl.
2. Microwave Wine and Cranberries Until
Steaming. Approximately 1-2 Minutes
3. Remove and Cover. Let Cranberries
Steep in Wine for 10-12 Minutes. Strain Wine Through a Fine Mesh Strainer.
Reserve Cranberries for Later Use.
4. Take Mahaffey Bacon and Fry in Medium
Sauté Pan Until Fat is Rendered.
5. Pour Bacon Drippings Through Fine
Mesh Strainer into Heat Proof Container.
6. Heat Bacon Drippings in Medium Sauce
Pan Over Medium High Heat Until
Shimmering.
7. Add Shallots and Cook Until Lightly
Browned. Approximately 1-3 Minutes.
8. Add Clairet Wine, Balsamic Vinegar, and
Sprigs of Lavender.
9. Bring Mixture to a Boil and Reduce to a
Simmer. Cook for 16-18 Minutes Until
Reduced by Half.

10. Add Chicken Stock Bring Back to a Simmer.
Reduce Again Until to Approximately 3/4
Cup. Approximately 5-8 Minutes.
11. Add Heavy Cream, Bring Back to a Simmer.
Reduce Again to Approximately 3/4 Cup.
Approximately 3-5 Minutes.
12. Off Heat, Remove Springs of Lavender. Add
Minced Lavender, Salt and Pepper. Add
Butter, One Tbsp. at a Time Until Sauce is
Smooth and Silky.
13. Refrigerate Sauce Overnight so Flavors
Marry Up.

Bone-In Crown Pork Loin Roast (Finish)
1. Preheat Oven to 250 Degrees and Place
Oven Rack in Lower-Middle Position.
2. Unwrap Pork Loin. Sprinkle Both Sides
Evenly with Pepper. Lay Loin on Cutting
Board, Fat Side Down.
3. Make a 1/4” Deep Cut Between Bones
From Top to Bottom.
4. Turn Loin Into Itself Making a Crown
Shape. Hold the Shape in Place with a
Skewer. Tie Tightly with Kitchen Twine.
5. Place Pork Loin on a Wire Rack and
Place in a Deep Baking Dish.
6. Cover Bones with Foil so They Don’t
Burn During Cooking Process.
7. Place Baking Dish in Oven and Cook
Until Meat Registers 145 Degrees.
8. Remove from Oven and Tent Entire Loin
with Foil for 30 Minutes.
9. Preheat Oven to 500 Degrees.
10. Place Loin Back in Oven Until Meat has a
Deep Brown Exterior. Approximately 5-10
Minutes.
11. Serve By Cutting Each “Chop”
Individually.

Clairet Wine-Cranberry Reduction Sauce
(Finish)
1. While Pork Loin Cooks, Place Sauce in
Small Sauce Pan.
2. Heat Over Low Heat, Covered, Until
Loin is Ready to Serve.

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