Roast Pork With Sage Leaves and Vinegar
- Total Time
- 3 hours
- Rating
- Comments
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Ingredients
- 12-pound boneless loin of pork, rolled and tied
- 2tablespoons vegetable oil
- Coarse salt and freshly ground pepper
- ½cup balsamic vinegar
- 1cup fresh sage leaves
- Sprigs of sage
- Slices of lemon
Preparation
- Step 1
Preheat the oven to 350 degrees. Using a heavy dutch oven or enameled casserole just large enough for the pork, brown the meat in the oil on all sides. Remove it from the casserole and season it with salt and pepper.
- Step 2
Add the vinegar, scraping up the cooking juices, and the sage, reserving a few leaves to go on top of the pork. Return the pork to the casserole and sprinkle the remaining leaves on top of it. Cover and bake, basting from time to time, for about two and a half hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria. Do not overcook the pork or it will be dry and tough.
- Step 3
Let the pork cool in its cooking juices. Put the meat on a platter and pour the juices into a small container and put it in a freezer. When the fat on top has congealed, lift it off. The juices can now be heated up as a gravy or swirled into the plum sauce. To serve the pork, slice it thin and arrange it on a serving platter. Decorate it with sprigs of sage and slices of lemon.
Private Notes
Comments
Trichinosis is not a bacteria. It is a parasitic infection You will see the cysts in the meat if it is present. Pork is inspected for these animals at the slaughter house.
I think the first sentence in Step 2 should be replaced with "Add the vinegar while scraping up the cooking juices. Then add the sage, reserving a few leaves to go on top of the pork." for clarity.