Recipe of the Month – September 2024

September 2024

Ingredients

• ¼ cup extra-virgin olive oil
• 5 garlic cloves, peeled and smashed
• 3 sprigs fresh rosemary
• 8 leaves fresh sage
• 2 ½ pounds boneless pork loin
• 1 cup dry white wine
• 1 onion, sliced Kosher salt, and freshly ground black pepper
• ½ cup whole milk
• 1 tablespoon cornstarch

Directions

1. Heat oven to 325 F.
2. Salt and pepper all sides of the pork loin.
3. In a large Dutch oven, heat olive oil over medium-high heat. Add garlic, rosemary and sage. Saute about 3 minutes. Add pork loin, and brown it on all sides. Add onion and wine and cook for 2 minutes.
4. Cover Dutch oven with lid and place in the lower portion of the oven. Roast for 1 hour. Halfway through roasting time, turn over the loin. Add water if needed.
5. Remove loin from the pot and cover to keep warm.
6. When the liquid in the Dutch oven has cooled, add milk and cornstarch. Cook, whisking constantly to prevent curdling, about 3 minutes. Thinly slice the pork loin and serve with sauce.