Recipe

Roast Pork Loin With Sage Leeks And Juniper Recipe

	Dond / All my dishes 2 years, 2 months ago A solid, delicious way to serve pork loin. The vegetables add richness and the spices (including the juniper berries) enhance the flavor. Prep:30m Cook:70m Servings:8	Dond
	rich flavorful

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Ingredients

3 pounds boneless top-loin roast, trimmed and tied*

2 tablespoons coarse sea salt

6 medium leeks

2 tablespoons peanut or canola oil**

6 plump garlic cloves, degermed if necessary

2 sprigs fresh thyme

2 medium yellow onions, peeled and julienned

1 cup canned chopped tomatoes

2 tablespoons sugar

2 tablespoons red wine vinegar

1 cup dry white wine

Fresh black pepper

1 cup fresh sage leaves, crumbled

6 juniper berries

2 Tbsp unsalted butter

1 cup water

*You can also purchase pork loin on the bone, simply add 30 minutes to the cooking time

**I'm allergic to peanuts, so I never use peanut oil.

Directions

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.

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Comments

chefmeow 2 years, 2 months ago said:
Leeks is all I had to hear to open this post. Wow, what a great post. Will be making soon. Thanks for posting.

shandy 2 years, 2 months ago said:
You know, I have dried juniper berries and have yet to cook with them. I have no idea what they taste like. Hhhmm, strange. This recipe sounds like something that I could have fun preparing. Uuumm, degermed garlic? The lowly non-professional cooking school person here does not know what that means....a little insight maybe, hhhmmmmmm :D

dond 2 years, 2 months ago said:
Take a look at a clove of garlic. Do you see a green thingy growing out of it? That has to got to go. Cut in lengthwise and take out the sprout. Voila! You've mastered the advanced culinary technique of degerming. Unless you live in Gilroy, California, and grow your own garlic, you're gonna get garlic cloves that either have sprouted, or are likely to before you use them. Garlic sprouts taste yucky. (another culinary term)