Roast Pork Loin with Vinegar and Sage

Roast Pork Loin with Vinegar and Sage

A couple of notes. The marinade time is key. I let mine soak overnight but the longer, the better.

I used balsamic vinegar but any other vinegar works: apple cider, white wine, rice, etc you decide.

Ingredients

Serves 6

1 2-pound / 900 gr boneless pork loin roast

1 tablespoon of olive oil

¾ cup / 177 ml balsamic vinegar (or any other vinegar you like)

Handful fresh sage leaves

2 tablespoons ghee (or butter or olive oil)

Coarse salt and freshly ground pepper

Directions

In a small bowl combine vinegar, olive oil and sage leaves.

Place pork into a resealable plastic bag and pour marinade on top. Squeeze out air and seal bag; marinate in the refrigerator overnight, up to 24 hours.

Heat the ghee (or butter or olive oil) in a heavy dutch oven or enameled casserole just large enough for the pork over high heat. Brown the meat in the fat on all sides.

Reduce the heat to medium-low, add marinade and season with salt and pepper. Cover and cook for about 1 hour. Turning and basting from time to time. Alternatively, bake in the oven at 350°F (180°C). Do not overcook the pork or it will be dry and tough.

Let the roast rest in its cooking juices for 15 minutes before slicing and serving, to let the juices settle.

Nutrition facts

One serving yields 340 calories, 16 grams of fat, 13 grams of carbs and 34 grams of protein.