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Junior League of North Harris & South Montgomery Counties TX
• 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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