Pork Roast With Tomato Sage Sauce
- Ready In:
- 1hr 15mins
- 2 -3 lbs boneless pork loin roast
- 3 tablespoons butter, softened
- 3 tablespoons garlic, finely-minced
- 3 tablespoons sage, chopped fresh
- black pepper
- 1 -2 cup dry white wine
- 28 ounces crushed tomatoes
- 1⁄4 cup extra virgin olive oil
- 4 garlic cloves, large minced
- 1 teaspoon kosher salt
- 1⁄2 cup fresh sage, chopped
- 4 tablespoons butter
- To prepare roast: Mix together butter, garlic, sage and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
- Preheat oven to 350 degrees F.
- Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
- Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
- (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
- Remove from oven, cover with aluminum foil and let rest for about 15 minutes.
- After placing the roast in the oven, begin the tomato sauce by heating the olive oil and garlic together until golden and fragrant.
- Add the tomatoes, salt and 1/4 cup finely chopped sage.
- Stir well to combine, bring to a boil then reduce to simmer. Simmer no less than 30 minutes, the longer the better.
- Just before serving add the remaining chopped sage and the butter.
- After the roast has rested, slice and serve with the sauce drizzled over it.
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RECIPE SUBMITTED BY
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.