INGREDIENTS

4 portions to the pound OR

3 larger portions to the pound, boneless pork loin or pork tenderloin

1 tbsp. whole thyme dried or fresh chopped

1 tbsp. onion granulated

1 tbsp. garlic granulated

1 tbsp. sugar

1 tbsp. black pepper

1 tbsp. paprika

1 tbsp. kosher or sea salt

METHOD

1. Truss the pork with butcher’s twine; you can have this done by your butcher.

2. For the rub, mix together in a bowl the last six ingredients (start at 1 tablespoon each and increase as needed, making sure to use 1 part each of the ingredients).

3. Rub the pork roast all over with the rub mixture, place on a tray and refrigerate for at least one hour.

4. Preheat oven at 350°F.

5. Sear the outside of the roast in a skillet with a little vegetable oil. When a nice even color appears on all sides, place on a roasting rack with a pan under it to catch any drippings.

6.The ideal serving temperature is 140° – 145°F. Allow approximately 20-25 minutes per pound.

7.Let the pork roast rest in a warm place for 10 minutes before slicing.

8.The pork loin roast can also be barbecued.

Summer Fruit Sauce

INGREDIENTS

1/2 cup cantaloupe, 1/2” dice

1/2 cup peaches, 1/2” dice

1/2 cup honey dew, 1/2” dice

1/2 cup pineapple, 1/2” dice

1/2 cup red grapes, 1/2” dice

1/2 cup pitted cherries, bing or Rainier, 1/2” dice

1 1/2 cup semi-sweet Riesling or Moscato

METHOD

1. Bring liquid to a slow simmer for 10 minutes.

2. Add a little corn starch or arrow root slurry. (A slurry is a starch mixed with a liquid then added to a sauce.) Try approximately 1/2 tablespoon to start, depending on desired thickness use water, fruit juice or wine.

PRESENTATION

On a warm platter slice and arrange the meat and gar-

nish with fresh berries and mint. Serve the sauce on the side.

RECOMMENDATIONS

Serve with grilled potatoes and a mixed-vegetable salad with vinaigrette dressing.