Chardonnay Roasted Pork Loin

To make this recipe great- start with choosing the right roast from your meat vendor- make sure you choose a fatty end!!
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CHARLOTTE – As we all of the same number of seconds and minutes each day, the speed of food is important on days when our schedules seem to go off the rails and conveniences become inconvenient.  This recipe is easy to execute and works well if you want to prep ahead of time and “through it in the oven” when you get home! A proper roast must contain a nice cut of meat, the proper temperatures and the right amount of resting- following this recipe will enable this magic to occur! Enjoy ~

Chardonnay Roasted Pork Loin (yields 4-6 servings)

Prep Time: 20 Minutes | On the Table: 60 Minutes



1 2-2½ # Pork Loin  |  ¼ cup Olive Oil  |  1 teaspoon Dijon Mustard

½ cup Chardonnay Wine  |  ⅛ teaspoon Ginger, minced

3 cloves Garlic, minced  |  2 large Shallots, chopped

1 teaspoon Rosemary, chopped, fresh  |  1 teaspoon of Thyme, chopped, fresh

1 teaspoon fresh milled Black Pepper  |  2 medium size carrots  | 2 teaspoon sea salt

18 oz.  butter potatoes  |  1 large bunch Asparagus



Start by selecting a nice roast from your meat vendor- if you can procure a Bone-In pork loin, even better.  Every pork loin has two ends- a lean and a fatty end- for this recipe you want to seek out the fatter end, it will have a pinkish meat end, that may be mixed with the normal lightness of the lean pork loin. Peel the carrots and cut them into ½” bias cut coins.  Cut the butter potatoes into quarters and set in water until ready to use. Once ready to use- drain the water completely.

In a large stainless-steel bowl, place your olive oil, mustard, chardonnay, garlic, sea salt, ginger, rosemary, thyme and black pepper. Take ½ of this mixture and rub all over the pork loin (if possible- the night prior).  Take the remaining ½ and mix with the butter potatoes, shallots and carrots.

Preheat your oven to 325 degrees Fahrenheit.  In a smoking hot pan, sear all sides of your seasoned pork loin.  Place in the middle of a roasting pan or rectangular Pyrex glass dish.

Pour the potato and carrot mixture all around and place in your oven. Cover with aluminum foil.   Roast for 25 minutes- remove foil and roast for an additional 10 or until the internal temperature of the pork loin reached 145 degrees.

Accompany this with sautéed asparagus and the liquid jus from the pan to complete the meal! Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!