Roasted Pork Loin From 'Extra Virgin: Recipes And Love From Our Tuscan Kitchen'

1. 1

   In a large Dutch oven, heat the olive oil over medium-high heat until hot. Add the garlic, rosemary, and sage and saute for 4 to 5 minutes, until the herbs start to crisp. Add the pork loin, laying it on top of the herbs, and cook for 5 minutes. Turn it over and cook the other side for 5 minutes. Add the wine to the Dutch oven, using a wooden spoon to scrape any browned bits from the bottom. Cook for 1 to 2 minutes, until the scent of alcohol has disappeared.

2. 2

   Reduce the heat to medium-low, season with salt and pepper to taste, and partially cover with the lid. Cook for about 1 hour, turning the meat and scraping the bottom of the pot every 15 to 20 minutes. If the sauce reduces too much, add warm water in small increments, 1/4 cup at a time. Remove the pot from the heat and place the pork loin on a cutting board to rest for 30 minutes.

3. 3

   When the sauce in the Dutch oven has cooled, add the milk and cook, stirring constantly to prevent curds from forming, over medium-low heat for 2 to 3 minutes, until the sauce is lightly creamy, but not thick. Thinly slice the pork loin and serve with the sauce poured on top.

* Per serving · 4 servings · Values may vary.

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