Braised Pork Loin With Sage

• 2 -3 lbs boneless pork loin
• 8 fresh sage leaves, plus some
• fresh sage leaf, for garnish
• salt & pepper
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, left whole
• 1 bay leaf
• 1/2 cup dry white wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour

1. Trim excess fat from pork.
2. Tie with butchers string.
3. Put 3 sage leaves on top and 3 on the bottom of roast under string.
4. Rub the meat with salt & pepper.
5. 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.
6. Return meat to pan( with garlic) and bay leaf.
7. Add 1/2 cup wine, vinegar, and 2 more sage leaves.
8. Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
9. Let meat rest covered in foil.
10. Meanwhile, discard bay,garlic,and sage from pan.
11. Skim fat off (you need about 1 cup of liquid, add water if needed.
12. Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
13. Arrange meat on platter, spoon sauce over top and garnish with sage leaves.

pork loin, sage, sage leaf, salt, unsalted butter, olive oil, garlic, bay leaf, white wine, balsamic vinegar, flour

Taken from www.food.com/recipe/braised-pork-loin-with-sage-209706 (may not work)