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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