Pork Loin with Lemon and Sage
Elevate your dinner table with this succulent Pork Loin with Lemon and Sage, a dish that perfectly balances rich, savory flavors with bright, citrusy notes. Featuring tender pork loin that's seared to golden perfection, then slow-roasted in a fragrant blend of fresh sage, garlic, and zesty lemon, this recipe creates a stunning main course that's as delicious as it is elegant. A splash of chicken broth deglazes the skillet, creating a luscious pan sauce enhanced with a touch of butter for an irresistibly silky finish. Ready in just over an hour and serving up to four, this dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a simple side of steamed greens. Whether it's a weeknight dinner or a special occasion, this roast pork loin recipe will impress with every slice.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 10 pieces Fresh sage leaves
- 4 pieces Garlic cloves
- 1 large Lemon
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it evenly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the pork loin on all sides until a golden crust forms, about 2-3 minutes per side.
Remove the pork loin from the skillet and set it aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the garlic cloves (lightly smashed) and fresh sage leaves. Cook for 1-2 minutes until fragrant.
Zest the lemon and set the zest aside. Then cut the lemon in half and juice it, reserving the juice.
Deglaze the skillet by pouring in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a simmer.
Return the pork loin to the skillet, spoon some of the liquid over it, and sprinkle the reserved lemon zest on top.
Transfer the skillet to the preheated oven and roast the pork loin for 35-40 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices once or twice during cooking.
Carefully remove the skillet from the oven and transfer the pork loin to a cutting board. Let it rest for 10 minutes before slicing.
While the pork rests, place the skillet back on the stovetop over medium heat. Add the butter to the pan and whisk until the sauce thickens slightly.
Slice the pork loin into 1-inch thick slices, drizzle with the lemon-sage sauce, and serve warm.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 250.7 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4257 mg | 91% | |
*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.
