Lemon-Glazed Roast Pork with Sage

Name: Lemon-Glazed Roast Pork with Sage
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 2 lbs pork loin roast, boned and bones reserved; 8 sage leaves, plus; 2 sprigs sage; 2 tablespoons pure olive oil, plus more for rubbing; fine sea salt or kosher salt; 4 lemons, peel of removed in long wide strips,plus; 1 cup fresh lemon juice; 3 tablespoons sugar; fresh ground black pepper; 4 cups chicken stock or 4 cups low sodium chicken broth

Submitted by P48422

"Terrific way to roast pork."

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Ready In:: 2hrs
Ingredients:: 10
Serves:: 4

ingredients

2 lbs pork loin roast, boned and bones reserved
8 sage leaves, plus
2 sprigs sage
2 tablespoons pure olive oil, plus more for rubbing
fine sea salt or kosher salt
4 lemons, peel of removed in long wide strips,plus
1 cup fresh lemon juice
3 tablespoons sugar
fresh ground black pepper
4 cups chicken stock or 4 cups low sodium chicken broth

directions

Using a paring knife, make 8 incisions all over the pork roast.
Roll up the sage leaves and press each one into an incision.
Rub the roast all over with olive oil and lightly sprinkle with salt.
Allow to marinate at room temperature for up to 2 hours.
In a small saucepan, simmer the lemon zest, juice and sugar over low heat, stirring occasionally, until the liquid is reduced to 1/4 cup (about 20 minutes).
Strain the syrup and set aside.
Heat 1 tablespoon of olive oil in a medium saucepan.
Add the pork bones, season with s&p and brown over low heat for 10 minutes; discard the fat.
Add 2 cups of the stock and simmer until reduced by half, about 30 minutes.
Add the remaining 2 cups fo stock and simmer until reduced to 1 cup (about 30 minutes more).
Add the sage sprigs and simmer until reduced to 1/2 cup (about 20 minutes more).
Strain and set aside.
Preheat the oven to 325 degrees F.
Heat the remaining tbl of oil in an ovenproof skillet.
add the pork, fat side down, and brown over moderate heat for about 10 minutes; discard teh fat.
Turn the pork fat side up and roast for about 30 minutes in the oven, basting twice with the lemon syrup.
Roast for another 15 minutes, basting with the pan juices, until the instant-read thermometer reads 145 degrees F.
Let the roast rest for 10 minutes before carving.
Reheat the sauce and season with s&p.
Carve the roast and serve with the pan sauce.