Pan-Roasted Pork

By charlotteh371

serves 4

Ingredients

• 2 lbs loin of pork, trimmed and tied
• 2 tbsp. olive oil
• 1 head of garlic cloves separated, unpeeled
• 2 bay leaves, lightly crushed
• 3 sprigs sage
• 1/4 cup white wine
• 1/2 cup chicken stock
• fine sea salt
• freshly ground pepper

Preparation

Step 1

Tie the pork loin with kitchen string; once lengthwise and every inch crosswise. Season the loin very well with salt and pepper.
Heat the olive oil in a large sauté pan over medium-high heat. Carefully add the pork loin to the hot pan and sear on all sides until golden. Add garlic cloves and lower the heat. Cover the pan and roast for 25 to 30mins.
Check the doneness of the pork loin by inserting a meat thermometer. it should register 145. Transfer to a cutting board and let rest. (it will continue cooking while resting).
Place the pan back on the burner over medium heat; add the bay leaves and deglaze the pan with white wine. REduce the wine by half, add the chicken stock. Bring to a simmer and lightly reduce again.
Slice the pork loin into 1/2 inch thick slices. Spoon the sauce around and serve immediately.