Roast Pork Loin With Sage Leeks And JuniperFrom dond 7 years ago
- 3 pounds boneless top-loin roast, trimmed and tied* shopping list
- 2 tablespoons coarse sea salt shopping list
- 6 medium leeks shopping list
- 2 tablespoons peanut or canola oil** shopping list
- 6 plump garlic cloves, degermed if necessary shopping list
- 2 sprigs fresh thyme shopping list
- 2 medium yellow onions, peeled and julienned shopping list
- 1 cup canned chopped tomatoes shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 cup dry white wine shopping list
- fresh black pepper shopping list
- 1 cup fresh sage leaves, crumbled shopping list
- 6 juniper berries shopping list
- 2 Tbsp unsalted butter shopping list
- 1 cup water shopping list
- *You can also purchase pork loin on the bone, simply add 30 minutes to the cooking time shopping list
- **I'm allergic to peanuts, so I never use peanut oil. shopping list
How to make it
- Preheat oven to 350 degrees. Wash the pork loin and dry with paper towels.
- Rub the pork with the salt and allow to sit 10 minutes. Tie with cooking twine.
- Wash and trim the leeks at the root.
- Trim the white part to about 6 inches; cut the greens into 4 sections.
- Place the leeks in a large bowl filled with hot water and allow the leeks to soak for 10 minutes. Remove and dry thoroughly.
- Heat a large non-reactive oven-proof casserole over high heat.
- Add the oil, then add the roast and cook for at least 3 minutes on each side, until all the surfaces are brown.
- Add the garlic, thyme, onion, and tomatoes and cook for 2 minutes.
- Dissolve the sugar in the vinegar and add to the liquid.
- Add the wine and cook another 3 minutes.
- Add the leeks, placing them around the meat and pushing them into the liquid.
- Season the leeks lightly with salt and pepper, and add the sage and juniper, then the butter.
- Add 1 cup water, cover tightly and roast in the oven for 45 minutes.
- Remove the casserole from the oven and place the pork loin on a rack with a sheet pan underneath. Allow to rest for 20 minutes.
- Place the leeks and onions around the edge of a serving platter. Remove the twine from the roast and slice the pork thinly.
- Arrange the slices in the middle of the platter.
- Strain the cooking liquid. Garnish the pork and vegetables with the cooking liquid and serve.
The Cookdond Rockville, MD
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