Braised Pork Loin With Sage

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“A wonderful aromatic dish out of William-Sonoma. Braising the pork gives a deep flavor to what can be a rather bland meat.”
2hrs 15mins

Ingredients Nutrition


  1. Trim excess fat from pork.
  2. Tie with butchers string.
  3. Put 3 sage leaves on top and 3 on the bottom of roast under string.
  4. Rub the meat with salt & pepper.
  5. In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
  6. Return meat to pan( with garlic) and bay leaf.
  7. Add 1/2 cup wine, vinegar, and 2 more sage leaves.
  8. Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
  9. Let meat rest covered in foil.
  10. Meanwhile, discard bay,garlic,and sage from pan.
  11. Skim fat off (you need about 1 cup of liquid, add water if needed.
  12. Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
  13. Arrange meat on platter, spoon sauce over top and garnish with sage leaves.

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