Pork Loin with Sage, Leeks and Juniper
Ingredients:
| 3 lbs. |
Pork loin, boneless |
| 6 |
Cloves garlic, sliced |
| 2 Tblsp. |
Coarse salt |
| 2 bnch. |
Fresh sage leaves, crumbled |
| 2 |
Sprigs of thyme |
| 3 |
Leeks,trimmed and cleaned |
| 3 Tblsp. |
Oil |
| 4 |
Onions, quartered |
| 3 |
Tomatoes, diced |
| 2 Tblsp. |
Sugar |
| 1 Tblsp. |
Red wine vinegar |
| 1 cup |
White wine |
| 5 |
Juniper berries |
| 2 Tblsp. |
Unsalted butter |
Method:
- One day before serving, stud the pork with the garlic, rub the loin with the salt half of the sage and half of the thyme. Wrap in plastic overnight.
- Preheat oven to 325 degrees. In a small roasting pan heat the oil over moderately high heat. Add the loin and brown thoroughly.
- Add the onions and the tomatoes, cook for 2-3 minutes. Add the sugar and vinegar.
- Add the wine and the leeks.
- Add the remaining sage, juniper berries and the butter.
- Cover and place in the oven for approximately 45 minutes or an internal temperature is at 160 degrees.
- Let the roast rest for about 10 minutes before slicing
Source: Chef Keith Hammerich, CCSF
|
