- 2 tablespoons olive oil
- One 2- to 2 1/2-pound boneless pork loin roast, rolled and tied
- 1/2 teaspoon salt
- 2 tablespoons cracked black pepper
- 2 cups Veal Stock or
- canned low-sodium beef broth
- 1 pound bacon, cut into 1/2-inch-wide pieces
- 2 cups thinly sliced yellow onions
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup dry red wine
- 2 tablespoons unsalted butter
- Preheat the oven to 400?F.
- Rub the olive oil over the pork loin, and season with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the loin and sear, turning it to brown evenly on all sides, about 4 minutes per side.
- Transfer the roast to the oven. Roast until a meat thermometer inserted in the center of the meat reads 160?F, 40 to 50 minutes. Transfer the loin to a platter and let rest for 15 minutes. Set the skillet aside.
- Meanwhile, bring veal stock to a boil, in a medium heavy saucepan over high heat and boil until it reduces by half, about 5 minutes. Set aside.
- In the same skillet you used for the pork, fry the bacon over medium-high heat until just crispy, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
- Add the onions to the fat remaining in the skillet. Cook over medium-high heat, stirring often, for 2 minutes. Add the shallots and garlic and stir until fragrant, about 1 minute. Add the red wine and bring to a boil, stirring to release any brown bits from the bottom of the pan. Add the reduced veal stock and cook, stirring often, until the liquid is reduced by one-third.
- Remove from the heat and whisk in the butter. Stir in the reserved bacon. Cover to keep warm.
- Carve the pork loin into 1/2-inch slices and serve with the sauce.
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