PORK LOIN WITH LEMON AND FRIED SAGE LEAVES
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 11 grams, TransFat 0 grams
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leland machiskinic
[email protected]This is my go-to recipe for pork loin. It's easy to make and always turns out great. The pork is tender and juicy, and the lemon-sage sauce is tangy and flavorful. I highly recommend this recipe.
Faiza Mohmmmed
[email protected]I love this recipe! The pork loin is always cooked perfectly and the lemon-sage sauce is delicious. I've made it several times and it's always a hit.
Shane Fritts
[email protected]This was a great recipe! The pork loin was juicy and tender, and the lemon-sage sauce was flavorful and tangy. I served it with roasted vegetables and it was a perfect meal.
Ajay Ajay sahani
[email protected]I'm not a big fan of pork loin, but this recipe changed my mind. The lemon and sage really brightened up the flavor and made the pork incredibly tender. I will definitely be making this again.
LoneJonesyYT
[email protected]I made this recipe for a dinner party and it was a huge success. The pork loin was cooked to perfection and the lemon-sage sauce was divine. Everyone went back for seconds and thirds.
Musonda James
[email protected]This was an easy and delicious recipe. The pork loin was cooked perfectly and the lemon-sage sauce was tangy and flavorful. I served it with roasted potatoes and green beans, and it was a hit with my family.
akinrinlade andrew
[email protected]I followed the recipe exactly and the pork loin turned out perfectly. The lemon-sage sauce was delicious and the pork was tender and juicy. I would definitely recommend this recipe.
Judy Steyn
[email protected]This pork loin dish was amazing! The lemon and sage flavors were perfectly balanced, and the pork was cooked to perfection. I will definitely be making this again.
Akhi Akthar
[email protected]Overall, this was a good recipe. The pork was tender and juicy, and the lemon-sage sauce was flavorful. However, I found the dish to be a bit bland. I would recommend adding some more herbs or spices to the sauce.
Lehlohonolo Shibambu
[email protected]This recipe was a bit too tangy for my taste. I think I would use less lemon juice next time.
Hëâvën kïng Särøj
[email protected]The flavors in this dish were spot on, but the pork was a bit tough. I think I might try cooking it in a slow cooker next time to see if that helps.
Gupshup Gaming
[email protected]I followed the recipe exactly and the pork loin turned out dry and overcooked. I think the cooking time is too long. I would recommend reducing it by at least 10 minutes.
Boyzin Mvuzo
[email protected]This was a delicious and elegant dish that was perfect for a special occasion. The pork was cooked perfectly and the lemon-sage sauce was divine. I will definitely be making this again.
Lilyan Ogera
[email protected]I'm not usually a fan of pork loin, but this recipe changed my mind. The lemon and sage really brightened up the flavor and made the pork incredibly tender. Definitely a new favorite.
Jaedon Bradbury
[email protected]I made this dish for a dinner party and it was a huge hit! The pork was cooked to perfection and the lemon-sage sauce was divine. Everyone went back for seconds.
Zilu Miha
[email protected]This recipe was easy to follow and the pork loin turned out perfectly cooked. The lemon and sage flavors were subtle but noticeable, and the pork was juicy and tender. A great weeknight meal.
Neil Cordy
[email protected]I was hesitant about the fried sage leaves, but they were a game-changer! They added a crispy, nutty flavor that perfectly complemented the tangy lemon sauce. Highly recommend!
RubyLeona
[email protected]This pork loin dish was a real winner! The lemon and fried sage leaves added a delightful brightness and earthiness to the tender pork. My family raved about it, and I'll definitely be making it again.