This recipe for a richly flavorful and hearty entrée came to us from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of their friend Gene Robertson of Nice, California. Gene’s simple recipe adds richness to the entrée without obscuring the inherent flavor enjoyed by lovers of pork loin. A roast from the oven and a hearty burgundy always make for a cozy dinner on a cool evening.

Ingredients

• 4 to 4 ½ Pound pork loin
• ½ Cup Stella Cadente Meyer Lemon Oil
• ½ Cup Madeira wine
• 1 Tablespoon sea salt
• 1 Teaspoon fresh ground black pepper

Preparation

1. Pour Meyer lemon olive oil, Madeira, sea salt, and black pepper into a one-gallon zip lock bag. Zip the bag closed and mix ingredients completely.

2. Stuff pork loin into baggie and reseal. Rotate bag until meat is covered, marinate in refrigerator for at least four hours and not more than twelve hours. Turn the bag over a couple of times in the refrigerator.

3. Remove pork loin from bag and reserve marinate, place pork loin on spit rod and cook on a rotisserie, basting with reserve marinate every 15 minutes, for 70 to 90 minutes or until a meat thermometer reads 155 degrees F. This pork loin can also be baked in a 350 degree F. oven, be sure to baste every 15 minutes and cook fat side up. Remove from heat and let rest for 15 minutes before carving. Baked apples make a great side dish.

To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil