PARMESANSAGE PORK LOIN

PARMESANSAGE PORK LOIN image

Categories Pork

Yield 4 people

Number Of Ingredients 12

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Ingredients:
2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
11⁄2 cups reduced-sodium chicken broth
1⁄2 cup dry sherry
One 2-pound pork tenderloin, trimmed of silverskin
Salt and freshly ground black pepper to taste
2 tablespoons dried sage
1 tablespoon salt-free garlic-and-herb seasoning
1⁄4 cup freshly grated Parmesan cheese

Steps:

1. Preheat the oven to 400°F. 2. Arrange the potatoes, onion, celery, and carrots in a large roasting pan. Pour the broth and sherry over them. Season the pork all over with salt and pepper and sprinkle with the sage and garlic-and-herb seasoning. Place the pork on top of the vegetables and sprinkle with the Parmesan (press the cheese into the meat). Roast until an instant-read thermometer inserted into the thickest part registers 160°F, about 45 minutes. 3. Let the pork rest for 10 minutes, then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce. Slow Cook It Follow the directions above, except arranging the ingredients in a large slow cooker instead of a roasting pan. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Morph It Leftover pork? Morph the extra into Grilled Pork over Toasted Polenta; skip the grilling of the pork step and toast the polenta. Preheat the oven to 425°F. Coat a large baking sheet with cooking spray. Arrange the polenta rounds on the sheet; season with salt and pepper. Sprinkle with Parmesan. Bake until the cheese is golden brown, about 10 minutes. Top the polenta with the leftover pork and roasted red peppers, capers, and basil just before serving. Have It Your Way If you don't want to add sherry, substitute an equal amount of orange or pineapple juice, or add 1⁄2 teaspoon vanilla extract when you add the broth; any of these ingredients will add the sweetness you'd get from the sherry.