Name: Roasted Pork Loin with Sage and Sweet-Sour Red Onion Sauce
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 3 tbsp (45 ml) Dijon mustard; 3 garlic cloves, chopped; 2 tsp sage leaves, finely chopped, plus 8 whole leaves; 2 lb (900 g) fingerling potatoes; 1/4 cup (60 ml) olive oil; 2 racks of pork loin (from the rib end), 4 bones and about 2.2 lb (1 kg) each, tied, if desired (see note); 1 1/2 lb (675 g) Brussels sprouts, trimmed and halved; 1 red onion, thinly sliced; 2 tbsp butter; 2 tbsp brown sugar; 2 tbsp (30 ml) red wine vinegar; 3 cups (750 ml) low-sodium chicken broth; 3 tbsp light toasted flour

Note from Ricardo

We recommend asking your butcher for racks of pork loin from the rib end as they are more tender.

For a simpler presentation, on a work surface, slice the pork between the bones and place over the vegetables in the centre the serving dish.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Roasted Pork Loin with Sage and Sweet-Sour Red Onion Sauce

Categories

Ingredients

Pork Roast

Sauce

Preparation

Pork Roast

Sauce

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan