"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Vie's Sage-Garlic Crusted Pork Loin, by Yvette Castelot, is from Doc's Delicious Dishes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T minced garlic 1 T coarse sea salt 1 t coarse ground peppercorns (I like the 5 peppercorn blend) 2 T rubbed fresh sage 2 T extra virgin olive oil 1 3-4 pound pork loin
1. Preheat oven to 350º 2. Place pork loin fat side down in baking dish in 1/2 inch of water 3. Mix all other ingredients together and rub on the outside of the meat, coating evenly. 4. Roast for 25 minutes per pound. Remove from oven, remove meat from pan and set aside. 5. Remove juices from the pan, strain off the fat and return to the pan. Add 1/2 C hot water and heat the mixture on the stove top, scraping the cooked on drippings from the bottom. Thicken the gravy with 2 T flour mixed with 2 T of the drippings. 6. Slice the roast and serve with the gravy.
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