Roast Loin Of Pork With Sage Onion Stuffing Gravy Recipes

ROAST PORK WITH ONION STUFFING

Steps:

• Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
• Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
• Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
• Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
• Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
• Remove roast from pan and cover to keep warm while making gravy.
• Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).

ROAST LOIN OF PORK WITH SAGE

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.