Braised Pork Loin With Sage Recipes

Steps:

• Trim excess fat from pork.
• Tie with butchers string.
• Put 3 sage leaves on top and 3 on the bottom of roast under string.
• Rub the meat with salt & pepper.
• In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
• Return meat to pan( with garlic) and bay leaf.
• Add 1/2 cup wine, vinegar, and 2 more sage leaves.
• Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
• Let meat rest covered in foil.
• Meanwhile, discard bay,garlic,and sage from pan.
• Skim fat off (you need about 1 cup of liquid, add water if needed.
• Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
• Arrange meat on platter, spoon sauce over top and garnish with sage leaves.

Steps:

• Preheat oven to 250°F.
• Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
• Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.

Steps:

• Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
• Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
• Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
• Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
• Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
• Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

Steps:

• Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
• Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
• Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

Steps:

• Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
• Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
• Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

Steps:

• Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
• Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
• Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
• Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
• Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
• Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
• If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
• Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.

Steps:

• Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
• Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
• Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
• Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• Put oven rack in middle position and preheat oven to 375°F.
• Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
• Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
• Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
• Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
• Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
• Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
• While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

Steps:

• Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.