2 sticks unsalted butter, softened
6 garlic cloves, minced
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme
Kosher Salt and freshly ground black pepper, to taste
1 (1/4-pound) pork loin, bone-in (about 3 to 4 chops connected)
1 pound fingerling potatoes (mixed variety), halved
½ red onion, cut into ½-inch slices
2 cloves garlic, smashed
2 sprigs thyme
2 sprigs rosemary
2 tablespoons extra virgin olive oil, divided
1 medium shallot, minced
1 clove garlic, minced
⅔ cup red wine
1 cup turkey stock
2 teaspoons parsley, finely chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 500ºF.
In a medium bowl, combine the butter, garlic, rosemary, thyme, salt and pepper; mix well.
Using the tip of a sharp knife, butterfly the fat from the pork (do not remove). Evenly spread the butter mixture under the fat and on the meat. Fold the fat back over the meat and continue to coat the rest of the pork with the butter mixture. Using kitchen twine, tie together the fat to the meat to seal in the butter. Roast at 500 degrees for 12 to 15 minutes, until the top is golden brown then turn the oven to 350ºF and roast for 60 to 90 minutes until flesh is opaque and a internal thermometer reads 140ºF to 145ºF. Let the pork rest before cutting.
In a roasting pan, combine the potatoes, red onion, garlic, thyme, rosemary, 1 tablespoon olive oil, salt and pepper. Toss together and roast for 30 to 40 minutes until potatoes are golden brown and tender.
In a medium saucepan, heat the remaining olive oil over medium heat. Sauté the shallot and garlic until tender, about 2 minutes. Stir in the wine and cook for 5 minutes, until the wine has almost evaporated. Add the turkey stock and bring to a simmer, reduce the heat to low and cook for 3 more minutes. Remove the sauce from the heat and stir in the parsley. Season with salt and black pepper to taste.
To serve, slice the pork into individual chops and plate on a platter with the potatoes and sauce.