Pork Loin Roast is a delicious cut with excellent fat and lean meat distribution, especially if it's Ibérico. The thick cut works well when roasted in the oven, and even better when basted with brandy. You can also use cognac, sherry, or another cooking wine, but brandy is our booze of choice here. 

As with any Ibérico cut, you want to ensure that you don't overcook it. A lot of folks tend to cook Ibérico Loin Roast a little too much, leaving it sad and dry. Instead, cook the meat to medium-rare or medium and you'll end up with a spectacularly juicy, tender, and flavorful dish. Just follow these steps and this recipe and you'll get solid results 

Recipe for Glazed Loin Roast with Brandy 

Make sure to keep an eye on the liquid level as it cooks. If you see the pan is drying out, add broth, water, or brandy to moisten the ingredients and keep it tender.

Ingredients

• 1 15-22 oz. Campo Grande Loin Roast
• Extra-virgin olive oil
• Freshly ground black pepper
• Coarse salt to taste
• 1 cup brandy 
• 1 sprig rosemary
• 1 lb. potatoes, peeled and quartered 
• 1 lb. carrots, peeled and sliced 
• 2 medium onions, cut into rings or julienned 

Preparation

1. Bring the Loin Roast to room temperature.
2. Wash the Loin Roast and dry with paper towels.
3. Season meat on all sides with salt and pepper. 
4. Heat a splash of olive oil in a large frying pan.
5. When the oil is hot but not smoking, set the Loin Roast in the pan to sear. Let it cook for about 2 minutes on each side and flip to sear until golden brown on all sides. 
6. While the Loin Roast is searing, preheat the oven to 400ºF. 
7. Once seared, place it in an ovenproof dish and prink with a fork all over. Drizzle with brandy. You can also add a cup of beef stock here if you want to add extra flavor.
8. Scatter the potatoes, carrots, and onion around the meat. 
9. Season the vegetables with salt and pepper, drizzle olive oil over everything, and add the rosemary. 
10. Place the pork in the oven and cook for 50-60 minutes. 
11. Halfway through the cook time, use tongs flip the meat onto the other side. 
12. As it cooks, add water, stock, or brandy if you think the loin is drying out. 
13. Remove the meat when the internal temperature reaches 145ºF. You can also make a small cut in the meat to see if it done. 
14. If you see the meat or vegetables are getting too brown on the outside, cover the dish with aluminum foil. 
15. Once cooked, remove the pork from the oven and let rest for 10 minutes to let the juices settle.
16. Remove the pork and vegetables and slice the tenderloin into individual steaks and serve with any remaining sauce from the pan. ¡Buen provecho!