Tuscan Pork Loin

When you cook a pork loin, it  could possibly end up dry and tough, I think  a lot of people avoid a pork loin for this reason... not this one.  It turned out tender and moist.

Ingredients :

pork loin - approx 2 lbs
1/4 olive oil
6 garlic cloves, kept whole
fresh rosemary leaves
3 dried sage leaves
1 cup of dry white wine
1 cup chicken stock
cracked black peper
gray sea salt

How To :

In a dutch, on stove top, add oil to pot, over medium high heat, add  garlic cloves, sage and rosemary.    Saute for about 5 mintes until the cloves become golden brown.
Season the  pork loin with salt and pepper.  Sear on all sides for 4-5 minutes per side.

Remove the loin after all sides have been browned.
Add the cup of white wine to pot, this will loosen the bits browned on the bottom of the pan, cook
1-2 minutes.
Reduce heat to medium, return prok to pot, add chicken stock,  partially cover with lid and cook for about 1.5 hours or until pork is tender.

Turn the pork every 20-30 minutes
.

**** Don't let the sauce get too low, if it does, add more stock or more wine.. or both.

When the pork is ready, remove from pot. 

The sauce in the pot will be somewhat thin,  you can keep it this way or I added a little flour and thicken it to make a delicious sauce.  I also smashed the garlic cloves a little so it will swirl though the sauce

If you buy a pork loin with two sections, see  my diagram on how to keep it together.( at bottom)

ENJOY EVERY BITE !