If you want a great Sunday night meal, this is a winner. It’s warm and hearty since it’s starting to feel like fall, and the leftovers are just irresistible. I’m a big fan of the pork loin. It’s really fast-cooking (much faster than I would have thought), very versatile and forgiving. Oh, and delicious. All that without trying too hard — just using some great, fresh ingredients. This recipe uses fresh rosemary and sage, plus garlic, with a sauce of milk and white wine. It’s simple. Truly.
I served Tyler Florence’s potatoes gratin and Alton Brown’s roasted broccoli alongside this great roast. Not fat free, but definitely delish.
- Even though you cook the pork on the stovetop, this is a hefty oven meal — don’t make this on a hot day or you’ll hate your life. Perfect for a little chilly, warm-you-up night.
- Cook the potatoes first, cover with foil and then turn up the heat for the broccoli.
- Use the leftover pork in a sandwich or taco — yum!
Roasted Sage Rosemary Pork Loin
- 1/4 cup extra virgin olive oil
- 5 garlic cloves, unpeeled
- 3 sprigs fresh rosemary
- 12 fresh sage leaves
- 2 1/2 pounds pork loin
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
In a large Dutch oven, heat the olive oil over medium-high heat until hot. Add the garlic, rosemary, and sage and sauté for 4 to 5 minutes, until the herbs start to crisp. Add the pork loin, laying it on top of the herbs, and cook for 5 minutes. Turn it over and cook the other side for 5 minutes. Add the wine to the Dutch oven, using a wooden spoon to scrape any browned bits from the bottom. Cook for 1 to 2 minutes, until the scent of alcohol has disappeared.
Reduce the heat to medium-low, season with salt and pepper to taste, and partially cover with the lid. Cook for about 1 hour, turning the meat and scraping the bottom of the pot every 15 to 20 minutes. If the sauce reduces too much, add warm water in small increments, 1⁄4 cup at a time. Remove the pot from the heat and place the pork loin on a cutting board to rest for 30 minutes.
When the sauce in the Dutch oven has cooled, add the milk and cook, stirring constantly to prevent curds from forming, over medium-low heat for 2 to 3 minutes, until the sauce is lightly creamy, but not thick. Thinly slice the pork loin and serve with the sauce poured on top.
- 2 pounds baking potatoes, peeled and sliced paper-thin
- 2 cups heavy cream
- 2 garlic cloves, split
- Leaves from 4 fresh thyme sprigs
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 cup grated Parmigiano-Reggiano
- Sea salt and freshly ground black pepper
Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
Oven Roasted Broccoli
- 1 pound broccoli, rinsed and trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.