SHAKER ROAST PORK LOIN WITH CIDER-SAGE GRAVY

SHAKER ROAST PORK LOIN WITH CIDER-SAGE GRAVY image

Categories Pork Bake

Yield 6 servings

Number Of Ingredients 10

2 tblsps coarse-grained mustard
2 tblspns olive oil
3 tablsps chopped fresh sage(3.5 teaspoons crunbled dried)
1 bone-in pork loin
1 to 2 tablespoons butter
2 tablespoons all-purpose flour
1.5 cups apple cider or apple juice
1 cup chicken or beef broth
2 tablespoons fresh lemon juice
Salt and pepper

Steps:

1. Preheat oven to 400 degrees 2. Sit together mustard, oil, and 1 tablespoon sage (not all). 3. Set the roat, flat side up, on a rack in a shallow metal roasting pan. Place in the oven and immediately reduce the temperature to 325 degrees. Roast for 20-25 minutes per pound, until a meat themometer inserted in the thickest part registers 150 degrees. Remove to a platter, loosely cover with foil, and allow to rest while making the gravy. 4. Place the roasting pan with drippings on a stove burner. You should have 2 tablespoonms of fat in the pan. If not, add butter to make up the difference. Sprinkle the flour over the drippings and cook over medium heat, stirring, for 2 minutes. Stir in the cider and the broth and bring to a boil, stirring to dissolve the brown bits that cling to the pan. Stir in the remaining 2 tablespoons of fresh sage (or two teaspoons of the dry) and the lmon juice and season with salt and pepper to taste. 5. Carve the meat, cutting down between the bones. Stir any accunulated juices into the gravy. Pass the gravy in a sauceboat at the table. NOTE: Ask the butcher to cut through the chine bone.