FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Easter Pork Loin with Vegetables and Orange Sage Sauce

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

INGREDIENTS

    • 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)
     

DIRECTIONS

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.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages