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 ½ cups strong chicken stock
- ½ cup white wine
- Sprigs of sage to garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
475 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 51 grams protein; 148 milligrams cholesterol; 251 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- 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.
- Dried sage does not work for this recipe. If you cannot find fresh sage, fresh rosemary can be used. Dried rosemary may also be used, but sparingly since it is twice as strong.
Dining and Cooking