Serves 6
2 1/2 pounds pork loin
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons butter
1 whole garlic bulb, top cut off
1 bunch whole sage
1 cup chicken stock
1 cup white wine
SAGE AND GARLIC ROASTED PORK LOIN
Love this dish: not much cooking at all, since most of the
magic happens inside the oven.
Heat oven to 325°F.
Rub the pork loin with olive oil;
season with salt and pepper.
Coat a pan with oil and heat; brown the pork on all sides.
Place in an ovenproof dish with the garlic.
Sprinkle sage on top and secure meat with kitchen string.
Add the stock and wine.
Cover with foil and cook for 1 1/2 hours.
Remove the foil and cook for another 30 minutes.
Remove from oven and let the meat
rest 10 minutes before slicing.
Serve with mashed potatoes, garlic and
the jus from the pan.
114 | SWEET PAUL . HOLIDAY 2010
Serves 4
3 tablespoons butter
4 large yellow onions, thinly sliced
6 garlic cloves, thinly sliced
1 teaspoon sugar
1 bay leaf
1 tablespoon plain flour
6 cups beef stock
Salt and pepper
4-8 slices of day-old baguette
2 cups grated Gruyère cheese
FRENCH ONION SOUP
The best remedy for keeping flu away.
Melt butter in a large saucepan.
Add onion, garlic and sugar and sauté over medium
heat until onions become soft and golden.
Add bay leaf, flour and stock and let the soup
simmer for 20 minutes.
Salt and pepper, to taste.
Pour soup into individual bowls; place bread on top
and sprinkle with Gruyère.
Place under broiler until melted.
Serve while hot.
