Braised Pork Loin With Sage

1. 1

   Trim excess fat from pork.

2. 2

   Tie with butchers string.

3. 3

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

4. 4

   Rub the meat with salt & pepper.

5. 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. 6

   Return meat to pan( with garlic) and bay leaf.

7. 7

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

8. 8

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

9. 9

   Let meat rest covered in foil.

10. 10

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

11. 11

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

12. 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. 13

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

* Per serving · 4 servings · Values may vary.