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Roast Loin of Pork with Sage
Category: Main Course, Pork
Serves: 6-8
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Ingredients:
2 cloves garlic, peeled and minced 3-lb. boneless pork loin, rolled and tied in 1 piece 6 sprigs fresh sage Juice of 1/2 lemon Coarse salt and freshly ground pepper 2 T. olive oil 1 medium onion, sliced 3 sprigs thyme 2-1/2 c. strong chicken stock 1/2 c. white wine
Directions:
Preheat oven to 350°. Chop the garlic and half the sage and insert it in the center of the pork loin. Squeeze 1/2 lemon over the pork and season with salt and pepper. Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the loin on all sides and drain the fat. Arrange the onion over the bottom of the pan and sprinkle with the remaining sage leaves and thyme. Put the loin on top and add the chicken stock and wine. Cover and cook for 1 hour. Uncover, turn the oven up to 375° and let the meat for 20 to 30 minutes. Test to see if the meat is done (internal temperature of 155°). Remove the pork loin to a serving dish and keep warm. Skim the fat from the cooking juices and reduce until thick. Season with salt and pepper. Note: dried sage does not work in this recipe. Use fresh rosemary instead, or 1/2 the amount of dried rosemary.