Braised Pork Loin With Sage |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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A wonderful aromatic dish out of William-Sonoma. Braising the pork gives a deep flavor to what can be a rather bland meat. Ingredients:
2 -3 lbs boneless pork loin |
8 fresh sage leaves, plus some |
fresh sage leaf, for garnish |
salt & pepper |
3 tablespoons unsalted butter |
1 tablespoon olive oil |
2 garlic cloves, left whole |
1 bay leaf |
1/2 cup dry white wine |
2 tablespoons balsamic vinegar |
2 tablespoons all-purpose flour |
Directions:
1. Trim excess fat from pork.
2. Tie with butchers string.
3. Put 3 sage leaves on top and 3 on the bottom of roast under string.
4. Rub the meat with salt & pepper.
5. In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
6. Return meat to pan( with garlic) and bay leaf.
7. Add 1/2 cup wine, vinegar, and 2 more sage leaves.
8. Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
9. Let meat rest covered in foil.
10. Meanwhile, discard bay,garlic,and sage from pan.
11. Skim fat off (you need about 1 cup of liquid, add water if needed.
12. Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
13. Arrange meat on platter, spoon sauce over top and garnish with sage leaves.
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