Time for another edition of Tasty Tuesday! I devote Tuesday’s to posting easy to make recipes. Today is no exception as we head into the kitchen to prepare a pork loin dish that is sure to please those at your table. Are you ready to head into the kitchen? Let’s go!
2 1/2# pork loin (there should be two in the package)
4 TBS extra virgin olive oil
8 cloves of garlic, finely chopped, set 2 aside from the 8 for later use
5 sprigs of fresh rosemary, chopped
10 sage leaves, chopped
1 cup Pinot Grigio or other dry white wine
Fresh ground salt and pepper
9 crimini mushroom, sliced
1/2 cup milk
One hour before cooking this dish, remove the pork from the refrigerator so that it warms up a bit. After the hour, take the olive oil and add it to a cast iron dutch oven. Turn the heat on to medium, and when it feels hot, check by holding your hand over the oil, add in 6 cloves of chopped garlic, the rosemary and the sage. Saute for two minutes.
Saute the garlic, rosemary, and sage
Carefully add in the pork loin. You want to brown these on all sides.
Add in the pork loin
Brown on all sides
Remove the pork to a dish and set aside. Slowly add the white wine to the pan, scraping the bottom to lift any of the browned bits at the bottom.
The wine is added
Add back the pork and season with a bit of salt and pepper.
Add back the pork loin
Cover the pot partially. Cook this for an hour, turning the meat every 15 minutes. If the juices at the bottom appears to be too low, add a bit of the water.
Midway through cooking
After an hour, remove the pork from the pot.
Now let’s turn to the mushrooms. Add in the mushroom to the pot and saute for about 5 minutes.
Mushrooms added to the juices in the pot
Turn off the heat and let the liquid cool. It needs to be cool so that when you add the milk it will not curdle. Let the meat sit and the gravy cool for about 15 – 20 minutes.
When the gravy is cool, add in the milk.
Milk is added to the gravy
Then turn the heat up to medium low. Heat for about 5 minutes, stirring occasionally, until it is hot.
While the sauce is doing its thing, slice the pork loin into one inch slices. When the gravy is hot, pour a bit over the sliced pork loin.
Sliced pork with gravy
Put the rest into a gravy boat, and serve with the sliced pork.
Dinner is served!
Now doesn’t that look good? I served the pork with 3 cheese potato wedges and steamed peas.
Thank you for stopping by today. I hope that you enjoyed this edition of Tasty Tuesday. Stay tuned for next week’s recipe. We will be preparing those amazing looking 3 cheese potato wedges. Be well… ^..^