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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 2 cloves garlic, peeled and minced
- 1 3-pound boneless, pork loin rolled and tied in one piece
- 6 sprigs fresh sage
- Juice of 1/2 lemon
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons of olive oil
- 1 medium onion, sliced
- 3 sprigs thyme
- 2 1/2 cups strong chicken stock
- 1/2 cup white wine
- Sprigs of sage to garnish
Method
- Preheat oven to 350 degrees.
- Chop the garlic and half the sage and insert it in the center of the pork.
- Squeeze a half lemon over the pork and season the meat with salt and pepper.
- Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin.
- Brown the loin on all sides and drain off the fat.
- Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs.
- Put the loin on top and add the chicken stock and wine.
- Cover and cook for an hour.
- Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes.
- Test to see if the meat is done.
- (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
- Remove the pork loin to a serving dish and keep it warm.
- (You can put it back in the oven, leaving the door ajar.)
- Skim the fat from the cooking juices and reduce them until thick.
- Season to taste with salt and pepper.
- Serve in a warmed sauce boat.
- Decorate the pork with sprigs of sage and thyme and serve.
