Braised Pork Loin With Sage

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

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Steps

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Trim excess fat from pork.

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Tie with butchers string.

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Put 3 sage leaves on top and 3 on the bottom of roast under string.

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Rub the meat with salt & pepper.

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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.

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The sear is very important.

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Reduce heat to med-low and add garlic 1-2 minutes transfer meat and garlic to plate , pour off fat.

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Return meat to pan and bay leaf.

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Add 1 / 2 cup wine , vinegar , and 2 more sage leaves.

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Cover tightly , reduce to low , simmer for 2 hours turning 1 / 2 way through cooking , add more wine if needed.

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Let meat rest covered in foil.

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Meanwhile , discard bay , garlic , and sage from pan.

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Skim fat off (you need about 1 cup of liquid , add water if needed.

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Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.

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Arrange meat on platter , spoon sauce over top and garnish with sage leaves.

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Ingredients

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boneless pork loin, fresh sage leaves, fresh sage leaf, salt & pepper, unsalted butter, olive oil, garlic cloves, bay leaf, dry white wine, balsamic vinegar, all-purpose flour