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Pan Roasted Pork Recipe

   
 

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     Pan Roasted Pork

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 lbs loin of pork, trimmed and tied
2 Tbsp olive oil
1 head of garlic, cloves separated, unpeeled
2 bay leaves, lightly crushed
3 sprigs sage
1/4 c white wine
1/2 c chicken stock
Fine sea salt
Freshly ground pepper
 

Instructions
Tie the pork loin with kitchen string; once lengthwise and every inch crosswise. Season the loin very well with salt and pepper. Heat the olive oil in large saute pan over medium-high heat. Carefully ad the pork loin to the hot pan and sear on all sides until golden. Add garlic cloves and lower the heat. Cover pan and roast for 25 to 30 minutes.
Check the doneness of the pork loin by inserting a meat thermometer. It should register 145F. Transfer it to a cutting board and let rest. (It will continue cooking while resting.)
Place the pan back on the burner over medium heat; add the bay leaves and sage, and deglaze the pan with white wine. Reduce the wine by half, add the chicken stock. Bring to a simmer and lightly reduce again.
Slice the pork loin into 1/2 inch thick slices. Spoon the sauce around and serve immediately.


Originally Submitted
11/29/2011





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