Prep Time: 20 minutes

Cook Time: 55 minutes

Serving: 4-6 people

A Word From The Cook

Ingredients

• 1 Pork Loin Roast 5-6 ribs (frenched)
• 1 Tbsp Juniper Berries (crushed)
• Salt and Pepper to taste
• 1 Tbsp Butter
• SAUCE
• 1 Cup Broth (chicken or vegetable)
• 1/2 Cup 35% Cream
• 1 Shallot (minced)
• 2 Sprigs Tarragon + 1 Tbsp of Tarragon (for finishing)
• 1 Tbsp Corn starch

Instructions

1. Preheat oven to 400°.
2. Rub the Roast with Juniper Berries (crushed) add salt and pepper to roast to taste.
3. Melt Butter in an over proof pan on medium high heat and brown the roast on both sides.
4. Move Roast to oven to cook for 45 minutes – temperature using a probe should be 61°.
5. Remove from oven and let stand, covered with tin foil for 5 minutes – temperature should rise to 63° – 65° before slicing.

SAUCE

1. Bring the broth, cream, tarragon sprigs and shallots to a simmer over medium heat and allow the sauce to reduce by 1/2.
2. Dissolve the cornstarch with the water in a small container; when well mixed add to sauce and continue whisking until the sauce thickens.   Strain the sauce to remove the shallots and tarragon sprigs.
3. Add the chopped tarragon.
4. Drizzle the sauce over the sliced meat and serve.