Prep 15 mins
Cook 2 hrs
A wonderful aromatic dish out of William-Sonoma. Braising the pork gives a deep flavor to what can be a rather bland meat.
- 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
- 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 Recipe #206538. 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!
I followed the directions. Tasted good but was very dry.
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.