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Roast Loin

The loin can be used in various ways. For this recipe we will use the separated backstrap. Depending on how many servings you desire, I suggest starting with the hind part of the strap, because it has a tendency to be­ come slightly tougher the more an animal moves toward the neck. Clean the strap of all tendons and membranes and let sit at room temperature for a few hours.


3 strips of bacon, minced
2 small yellow onions, sliced
1 carrot, diced small
8 red peppercorns
2 cloves
8 juniper berries
10 black peppercorns, crushed
1 pinch thyme
2 cupbeef stock
3 sprigs parsley
1 teaspoondried rosemary
½ cupred vermouth
Arrowroot for thickening. (Follow in­structions on container)

How to Prepare

Roasting the Loin

Preheat oven to 425° F. Place equal amounts of butter and olive oil in a roasting pan and seal the ends of the loin. Place pan on middle rack in the oven and roast for 16 to 18 min­utes. Turn once. Remove the loin to a cutting board.

One day ahead, prepare the fol­lowing sauce base:

Woodland Sauce (see ingredients section)

In a saucepan, render the bacon and add the vegetables and spices ex­cept the rosemary and vermouth. Brown vegetables and spices and add one cup beef stock and reduce to ¼ volume. Add remaining beef stock and reduce to ½ volume. Let sit for at least12 hours in the refrigerator.

Slice the loin and recover all the juices. Place the meat, covered, in a warm oven. Add the juices to the sauce base along with the rosemary and vermouth. Simmer lightly for 5 minutes. Thicken with arrowroot, strain and serve.