Pork Loin With Lemon And Fried Sage Leaves
Published May 18, 2002
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 loins of pork, 2 ½ pounds each
Apple cider or cranberry juice to cover (about 3 cups)
2 tablespoons fresh rosemary leaves
1 teaspoon thyme leaves
1 cinnamon stick
2 bay leaves
½ cup coarse sea salt
Sea salt and freshly ground pepper to taste
2 tablespoons olive oil
2 onion, sliced
2 cloves garlic, minced
1 tablespoon fresh rosemary leaves
1 cup dry white wine
2 lemons, sliced
Large bunch fresh sage leaves
About ½ cup vegetable oil
Nutritional analysis per serving (6 to 8 servings)
17 grams carbs; 139 milligrams cholesterol; 682 calories; 25 grams monosaturated fat; 6 grams polyunsaturated fat; 11 grams saturated fat; 45 grams fat; 2 grams fiber; 1099 milligrams sodium; 45 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the pork loins in a shallow, nonreactive dish and pour on enough cider to cover them. Add the rosemary leaves, thyme, cinnamon stick, bay leaves and salt. Mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the loins two or three times.
- Step 2
Remove the pork loins from the cider brine and pat them dry with paper towels. Season them with salt and pepper and brown them on all sides on a preheated grill or in a heavy cast-iron pan or casserole on top of the stove.
- Step 3
Heat the olive oil and sauté the onions and garlic in a heavy casserole big enough to hold the loins (if you browned the pork on top of the stove, you can use the same casserole. It must have a tight-fitting lid). Add the rosemary and white wine and bring to a boil, scraping up the cooking juices. Add the loins and lemon slices, cover and roast for about 20 minutes, turning frequently. If the liquid evaporates too quickly, add a little water. The pork is done when it reaches an internal temperature of 155 degrees. Remove the casserole from the oven and allow the pork to cool in the cooking juices.
- Step 4
Meanwhile, fry the sage leaves a few at a time in the vegetable oil. Drain them on paper towels and sprinkle them with sea salt.
- Step 5
Remove the pork loins from the cooking juices and cut them in thin slices. If necessary, boil down the cooking juices so they coat the back of a spoon, like a glaze. Arrange the pork on a serving platter and trickle the cooking juices in a line down the center of the slices. Garnish with the lemon slices. Cover the dish with plastic wrap and keep it in a cool place (not the refrigerator) if you are eating it within a few hours. Just before serving, season with salt and pepper to taste and sprinkle with the sage leaves.
Private Notes
Comments
I beleive this recipe is for pork tenderloins, not loins. Correct?
This was awful. First - what are you scraping up when you add the wine to the onions? Next, the lid should be tight fitting? The liquid never evaporated. The sauce never thickened. I ended up adding a little flour. But worst of all - the combo of rosemary, lemon, sage and onions was just weird. Wasted two tenderloins. Don’t bother.
I’m going to try this but the recipe is confusing: oven or stovetop? No temperature for the oven is mentioned. I will use the marinade but then it seems I’m on my own. Cool. I’ve got this. But it should be corrected.
Recipe is very good,I used a pork loin, and cranberry as the liquid for the marinade, beautiful Mexican pink color tinted loin!! Served with roasted potatoes with paprika and Brussels Sprouts. The sage was a nice garnish. I set the oven at 400 F so the potatoes & sprouts will roast, so I took the loin out at 15 minutes.