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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 boned pork loin roast (about 3 lbs)
About 30 Cloves garlic cloves, peeled, left whole
5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast)
Salt and pepper to taste
Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Bake at 400; after 20 minutes, cover pan and turn temperature down to 325. Cook until done, but still slightly pink, about 1 hour and 25 minutes.
About 1/2 hour before roast is done, make the cabbage:
Saute in a little bacon oil or olive oil:
1/2 large green pepper, cut into thin slices
1/2 large red onion, halved, and cut into thin slices
Add
1 medium cabbage, halved and sliced thinly
About 1/2 to 2/3 Cup V8 juice
Stir until well mixed; cover and cook until juice has evaporated, about 10 minutes.
Stir in about 1/2 tsp fennel seed, and 1/2 to 2/3 Cups sour cream. Do not boil... set aside and keep warm while you make the sauce from the meat juices.
Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce until thick and almost all cooked down, stirring often. Stir about 1 tbsp flour into about 1 Cup dry white wine until no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or 4 minutes until thickened and flour is cooked. Chop sage and add to sauce. (If dried sage was used, do not add additional dried sage at this point.)
To serve: Slice pork in about 1/4 inch slices; put 2 or 3 slices on the plate. Pour about 1 tbsp sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat
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ROAST GARLIC AND SAGE PORK LOIN WITH CABBAGE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 boned pork loin roast (about 3 lbs)
About 30 Cloves garlic cloves, peeled, left whole
5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast)
Salt and pepper to taste
Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Bake at 400; after 20 minutes, cover pan and turn temperature down to 325. Cook until done, but still slightly pink, about 1 hour and 25 minutes.
About 1/2 hour before roast is done, make the cabbage:
Saute in a little bacon oil or olive oil:
1/2 large green pepper, cut into thin slices
1/2 large red onion, halved, and cut into thin slices
Add
1 medium cabbage, halved and sliced thinly
About 1/2 to 2/3 Cup V8 juice
Stir until well mixed; cover and cook until juice has evaporated, about 10 minutes.
Stir in about 1/2 tsp fennel seed, and 1/2 to 2/3 Cups sour cream. Do not boil... set aside and keep warm while you make the sauce from the meat juices.
Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce until thick and almost all cooked down, stirring often. Stir about 1 tbsp flour into about 1 Cup dry white wine until no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or 4 minutes until thickened and flour is cooked. Chop sage and add to sauce. (If dried sage was used, do not add additional dried sage at this point.)
To serve: Slice pork in about 1/4 inch slices; put 2 or 3 slices on the plate. Pour about 1 tbsp sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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