Pork Loin Roast Sauteed

• 1 pork loin roast / 2lbs
• 1 large onion chopped
• 10 bay leaves
• 6 juniper berries
• 2 cloves
• Fresh ground pepper
• Salt
• Extra virgin olive oil
• Abbotts Vineyard Chardonnay

Select a saucepan with cover, just large enough to hold the roast. Add the oil to the pot and over high heat, sear and brown the roast, turning it till all sides are golden brown. Lower the heat to medium and add the chopped onion, bay leaves, juniper berries and cloves packing it around and under the roast. Add a shot of the Abbotts Vineyard Chardonnay, salt and pepper, then cover and continue to cook over low heat for about 45 minutes.

Turn the roast occasionally and add a dash of Chardonnay as needed. When done, remove the roast to a plate, saving the contents of the pot . While the roast rests, add 1/4 cup of Abbotts Vineyard Chardonnay to the saucepan and reduce over high heat. Slice and platter the meat and pour the reduced sauce over the meat using a strainer to filter the juice.

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