Braised Pork Loin With Sage

Submitted 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."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Serves: 4

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.

Reviews

[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!

 

[s3v3nnds1nn]

Same exact recipe that is published in Williams-Sonoma's Simple Classics Cook Book. Page 154

 

[Craig B.]

Added 2 onions, some pepperoncinis instead of balsamic vinigar and a can of chicken broth.

 

[Mjacks10]

Delicious recipe...I added carrots, potatoes, and onions. I don't know how you cooked this for 2 hrs though. After 1 hr my tenderloin was right at 160 degrees. I should have checked it earlier and took it off the heat at 145 - 150.

 

[lafondu]

I followed the directions. Tasted good but was very dry.