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Easter Pork Loin with Vegetables and Orange Sage Sauce

Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Serves 8


    • 1 (3-pound) boneless pork loin roast, trimmed and tied
    • 1/2 teaspoon kosher salt
    • 4 teaspoon ground pepper
    • 1 tablespoon unsalted butter
    • 2½ pounds small red potatoes, peeled around the diameter
    • 1 pound baby carrots
    • 1 to 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground pepper
    • 1/4 cup dry white wine
    • 1 yellow onion, chopped
    • 1 (10-ounce) can reduced-sodium chicken broth
    • 1 tablespoon Dijon mustard
    • 2 teaspoons snipped fresh sage
    • 1/3 cup fresh orange juice
    • 1 tablespoon cornstarch
    • Sprigs of fresh sage (optional)
    • Orange slices (optional)


Preheat the oven to 375 degrees.

Sprinkle the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the butter in a skillet over medium-high heat. Sear the pork in the butter for 1 minute on each side or until brown. Remove the pork to a large roasting pan, reserving the pan dripping.

Toss the potatoes, carrots, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl until the vegetables are coated. Scatter the potato mixture around the pork. Bake for 55 to 65 minutes or until a meat thermometer registers 160 degrees. Let the pork stand for 15 minutes before slicing.

Heat the reserved pan drippings in the skillet over medium-high heat. Deglaze the skillet with the wine. Add the onion and cook for 4 minutes or until the onion is tender. Stir in the broth, Dijon mustard and snipped sage and bring to a boil. Reduce the heat to low and simmer for 3 minutes.

Mix the orange juice and cornstarch in a small bowl until blended. Add to the broth mixture and bring to a boil. Cook until thickened and of a sauce consistency, stirring frequently. Slice the pork and arrange on a serving platter encircled with the potatoes and carrots. Drizzle with the orange sauce. Garnish with sprigs of sage and orange slices.

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