Name: Tomato-Rosemary Cream Sauce
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 2 medium shallots , minced; 1 large tomato , peeled, seeded, and chopped; 3 tablespoons dry white wine or dry vermouth; 1/2 cup low-sodium chicken broth; 1/4 cup heavy cream; 1/4 teaspoon minced fresh rosemary , or heaping 1/4 teaspoon dried rosemary, pulverized

Why This Recipe Works

Surprisingly, we found that the ideal method for our roast pork loin recipe involved allowing the roast to rest on the counter between sessions in the oven. By doing so, the middle of the roast gently heated by means of conduction—that is, the heat absorbed by the outside of the roast penetrated the interior portions as it rested. A return to the oven at a lower temperature finished fully cooking the roast through the center without overcooking the exterior portion in our pork loin recipe. The result was tender texture and the least juice loss.

Before You Begin

If serving roast pork loin with this sauce, substitute two teaspoons dried rosemary, pulverized, or two tablespoons minced fresh rosemary for the thyme in the spice rub.

Instructions

Heat oil in medium saucepan over medium-high heat. Add shallots; sauté until softened, 3 to 4 minutes. Add tomato; cook until softened and rendered of most of its juice, about 5 minutes. Add wine; cook until wine and tomato juice completely evaporate. Add stock, cream, and rosemary; continue to boil until sauce is reduced by half and lightly thickened, about 5 minutes. Season to taste with salt and pepper.