Roast Loin of Pork With Sage
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cloves garlic, peeled and minced
- 13-pound boneless, pork loin rolled and tied in one piece
- 6sprigs fresh sage
- Juice of ½ lemon
- Coarse salt and freshly ground pepper to taste
- 2tablespoons of olive oil
- 1medium onion, sliced
- 3sprigs thyme
- 2½cups strong chicken stock
- ½cup white wine
- Sprigs of sage to garnish
Nutritional analysis per serving (8 servings)
365 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 29 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
- Step 2
Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
- Step 3
Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
- Step 4
Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.
- Dried sage does not work for this recipe. If you cannot find fresh sage, fresh rosemary can be used. Dried rosemary may also be used, but sparingly since it is twice as strong.
Private Notes
Comments
Used a smaller loin and had to shorten cooking time considerably- about 25 min/lb. for the first stretch and 15 min for second. Loin was very lean so I addd a bit of bacon on top.
Nice recipe, but not really satisfying. I'll keep experimenting for a sage sauce to serve with pork.
Cook to internal temp of 145 in 325° F oven. If por is very lean add aslice(s) of bacon to top while roasting
We had a 2 1/2 pound pork tenderloin. I followed the directions except for the last part of turning the oven up to 375. This toast was well cooked at 350 for 1 hour. I made gravy from the drippings. It was very good and I would make it again.