Try This Easy-to-Prepare, Cab-Friendly Dish

In yesterday’s blog, we shared a recipe for Onion and Gruyere Tarts — perfect for a cold pre-winter day, and also perfect with Cabernet Sauvignon.

But as a few blog followers pointed out, that recipe really requires two days because it calls for a key ingredient — the onions — to be refrigerated. And in my experience, refrigerating overnight yields the best results.

So what about Saturday? What can we eat with a good Cabernet while those onions are chillin’?

Here’s what: a yummy Roast Pork Loin… and this recipe makes enough for 15 to 18 servings. Best of all, it can be assembled all at one time.

P.S.: In addition to Cabernet Sauvignon, this dish also pairs nicely with Sangiovese.

PORK LOIN ROAST

Ingredients

• 2 teaspoons garlic salt
• 2 teaspoons garlic-pepper blend
• 2 teaspoons lemon-pepper seasoning
• 1 boneless rolled pork loin roast (about 5 pounds)

For the Basting Sauce:

• 3 cups water
• 2 tablespoons lemon juice
• 1 1/2 teaspoons dried minced onion
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic-pepper blend
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon grated lemon peel

Preparation

1. Combine the garlic salt, garlic-pepper and lemon-pepper. Rub over roast.

2. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 90 minutes to 2 hours, or until a thermometer reads 145 degrees.

3. Meanwhile, in a large saucepan, combine the basting sauce ingredients.

4. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.

5. Brush over roast occasionally while baking.

6. Let roast stand 10 minutes before slicing.

Enjoy! And try to stay warm!