A wonderful aromatic dish out of William-Sonoma. Braising the pork gives a deep flavor to what can be a rather bland meat.
- Trim excess fat from pork.
- Tie with butchers string.
- Put 3 sage leaves on top and 3 on the bottom of roast under string.
- Rub the meat with salt & pepper.
- 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.
- Return meat to pan( with garlic) and bay leaf.
- Add 1/2 cup wine, vinegar, and 2 more sage leaves.
- Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
- Let meat rest covered in foil.
- Meanwhile, discard bay,garlic,and sage from pan.
- Skim fat off (you need about 1 cup of liquid, add water if needed.
- Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
- Arrange meat on platter, spoon sauce over top and garnish with sage leaves.
Excellent! I used my Dried Blend of Aromatic Herbs, Onions, Garlic. This is easy to make and gives a great wine sauce. After defatting the pan juices I deglazed with white wine then added some water which I whisked the flour into skipping the additional butter which is not in the ingredients. Thanks for good eats!
So great, and it was done in no time at all. I also added some fresh rosemary and some Dijon mustand, and those flavors also worked very well.
Yummy! I used a meat thermometer and let it get to 155 before I took it off the heat. It was over-cooked, so I recommend not letting it get above 145. Great flavor, though, and it would be perfect if I had not overcooked it :)