Braised Pork Loin with Sage
Tender, juicy, and infused with warming herbal flavors, this Braised Pork Loin with Sage is a show-stopping dish perfect for cozy family dinners or elegant gatherings. This recipe features a perfectly seared pork loin braised to succulent perfection in a rich medley of aromatic sage, rosemary, and bay leaf, paired with a vibrant mirepoix of onions, carrots, and celery. Simmered in a savory combination of chicken stock and dry white wine, the pork is bathed in a luscious, silky sauce thickened with a simple flour slurry. With only 20 minutes of prep time and classic techniques like oven-braising, this recipe delivers maximum flavor with minimal effort. Serve it sliced into medallions with a drizzle of sauce for an impressive meal that’s sure to be a crowd-pleaser. Keywords: braised pork loin, sage pork recipes, oven-braised pork dinner, comforting pork recipes, hearty family meal ideas.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 2 cups chicken stock
- 1 cup dry white wine
- 8 leaves fresh sage leaves
- 2 sprigs fresh rosemary
- 1 leaf bay leaf
- 2 teaspoons all-purpose flour
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (165°C).
Season the pork loin thoroughly on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat olive oil in a large oven-safe Dutch oven over medium-high heat until it shimmers. Sear the pork loin on all sides for 3–4 minutes per side until golden brown. Remove the pork loin and set it aside.
Reduce the heat to medium and add butter to the Dutch oven. Once melted, stir in the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and slightly caramelized.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Add the chicken stock, fresh sage leaves, rosemary sprigs, and bay leaf to the pot. Return the pork loin to the Dutch oven, nestling it among the vegetables. Cover with a lid.
Transfer the Dutch oven to the preheated oven and braise for 1 hour and 15 minutes, or until the pork is tender and the internal temperature reaches 145°F (63°C).
Carefully remove the pork loin from the pot and let it rest, covered loosely with foil, for 10 minutes.
Strain the braising liquid into a saucepan, discarding the solids, and bring to a simmer over medium heat.
In a small bowl, whisk together the flour and water to create a slurry. Gradually whisk the slurry into the simmering liquid to thicken it into a sauce. Cook for 2–3 minutes and season with the remaining 0.5 teaspoon of salt, or to taste.
Slice the pork loin into thick medallions and serve with the sauce drizzled on top. Garnish with fresh sage leaves, if desired.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
