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Sage Roasted Pork Loin with Soy-Maple Sweet Potatoes

Sage Roasted Pork Loin with Soy-Maple Sweet Potatoes

Ingredients

  • 1 pork loin, about 3 pounds
  • 2 cloves garlic, peeled and sliced
  • 8 sage leaves
  • 2 1/4-inch strips lemon peel, pith removed
  • Sea salt
  • Freshly ground pepper
  • 3 tablespoons olive oil
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 1/4 cups hard cider
  • 2 large sweet potatoes
  • 2 tablespoons butter
  • 1 1/2 tablespoons soy sauce or tamari
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons maple syrup
  • 1 cup chicken stock

Directions

  1. Preheat the oven to 425 degrees . Trim fat from the pork, leaving a thin, even layer. Use a knife to score the layer of fat in a crisscross pattern. In a mini food processor, process garlic, sage, lemon peel, and a pinch each of salt and pepper into a coarse paste. Stir in 2 tablespoons olive oil and massage mixture over pork.
  2. Roast pork in an ovenproof pan for 20 minutes, turning it over halfway through. Then lower the temperature to 325 degrees and add onion, carrot, and celery to pan. Cook meat fat side up, basting with cider every 5 minutes, until internal temperature reaches 140 degrees , 30 to 35 minutes.
  3. While pork cooks, prepare sweet potatoes. Prick them with a fork and bake until tender when pierced with a skewer, about 40 minutes. Cut in half and scrape flesh into a blender. Add remaining 1 tablespoon olive oil, butter, soy sauce, ginger, cayenne, and maple syrup and process until pureed.
  4. When pork is done, remove from oven, set pan aside, and transfer meat to a cutting board, covering it loosely with foil.
  5. Remove any fat from pan with a spoon. Place pan over medium heat and use a wooden spoon to scrape up any browned bits. Add chicken stock, bring to a simmer, and reduce by about a third. Season to taste with salt and pepper and then strain, discarding vegetables.
  6. Cut pork into thick slices and serve with sweet potato mash, drizzled with pork juices.

Note

  • Courtesy of Chef Annie Wayte, The White Hart Inn, Salisbury, Connecticut

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