Roasted Pork Loin with Sage and Sweet-Sour Red Onion Sauce
Roasted Pork Loin with Sage and Sweet-Sour Red Onion Sauce
Ingredients
- 3 tbsp (45 ml) Dijon mustard
- 3 garlic cloves, chopped
- 2 tsp sage leaves, finely chopped, plus 8 whole leaves
- 2 lb (900 g) fingerling potatoes
- 1/4 cup (60 ml) olive oil
- 2 racks of pork loin (from the rib end), 4 bones and about 2.2 lb (1 kg) each, tied, if desired (see note)
- 1 1/2 lb (675 g) Brussels sprouts, trimmed and halved
- 1 red onion, thinly sliced
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp (30 ml) red wine vinegar
- 3 cups (750 ml) low-sodium chicken broth
- 3 tbsp light toasted flour
Instructions
- With the rack in the bottom third of the oven, preheat the oven to 400°F (200°C).
- In a small bowl, combine the mustard, garlic and chopped sage. Set aside.
- In another bowl, coat the potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
- In a large skillet over medium-high heat, brown the racks of pork in 1 tbsp (15 ml) of the oil on all sides. Season with salt and pepper. Place the meat, bone-side down, at the centre of a non-stick or parchment paper-lined baking sheet. Set the skillet aside for the sauce. Using a pastry brush, cover the meat with the mustard mixture. Scatter the potatoes around the meat. Bake for 30 minutes.
- In the same bowl used for the potatoes, toss the Brussels sprouts with the remaining oil and the sage leaves. Season with salt and pepper.
- Remove the baking sheet from the oven. Scatter the Brussels sprouts over the potatoes. Continue to bake for 25 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C). Set the meat aside on a plate and tent with foil. Let rest until the thermometer reads 145°F (63°C). Continue baking the vegetables for a few more minutes, as needed. Set the vegetables aside on a large serving plate and keep warm.
Roasted Pork Loin with Sage and Sweet-Sour Red Onion Sauce