Rettland Farm Pork Loin Recipe

Prepare the Pork Loin

Preheat your oven to 375°F (190°C). Season the pork loin generously with salt and black pepper on all sides.

Sear the Pork Loin

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the pork loin and sear on all sides until golden brown, about 3-4 minutes per side.

Roast the Pork Loin

Add minced garlic and fresh rosemary to the skillet. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

Rest the Pork

Remove the pork loin from the oven, cover it loosely with foil, and let it rest for 10 minutes before slicing.

Boil the Sweet Potatoes

Peel and cut the sweet potatoes into chunks. Place them in a pot of salted boiling water and cook until tender, about 15-20 minutes.

Mash the Sweet Potatoes

Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Prepare the Fennel

In a large skillet, heat olive oil over medium heat. Add sliced fennel, salt, and black pepper.

Cook the Fennel

Sauté the fennel for about 10-12 minutes, or until tender and slightly caramelized.

Roast the Honeynut Squash

Preheat your oven to 400°F (200°C). Place the halved honeynut squash on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

Bake the Squash

Roast in the oven for about 25-30 minutes, or until the flesh is tender. Scoop out the flesh and place it in a blender.

Blend the Puree

Add vegetable or chicken broth to the blender with the squash flesh. Blend until smooth and creamy. Adjust seasoning as needed.

Make the Pork Jus

In a small saucepan, combine pork drippings and chicken broth. Bring to a simmer over medium heat.

Season the Jus

Add chopped rosemary, salt, and black pepper to taste. Allow to simmer for 5-7 minutes to reduce slightly.