Braised Pork Loin With Sage

READY IN: 2hrs 15mins
Recipe by Nancygirl

A wonderful aromatic dish out of William-Sonoma. Braising the pork gives a deep flavor to what can be a rather bland meat.

Top Review by Rita1652

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!

Ingredients Nutrition


  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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