Sage and Garlic Roasted Pork Loin

     I usually tend to bake more during the week than on weekends; that is, unless we are having friends over for dinner.  There is always a newly-made dessert if guests are joining us.  But if that isn't the case, we will find some ice cream in the freezer to satisfy any sweet cravings we may have after our meal.  When I saw this recipe for Sage and Garlic Roasted Pork Loin on Sweet Paul's website last week, I immediately planned on making it this weekend.  It's in the oven right now and the luscious aroma is making me very, very hungry!  I'll roast some fingerling potatoes alongside the pork, steam and sear a pan full of broccoli, and then... have some ice cream for dessert.

                Sage and Garlic Roasted Pork Loin 
                                              recipe from Sweet Paul

Serves 6
• 2 1/2 pounds pork loin
• 5 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 whole garlic bulb, top cut off
• 1 bunch sage leaves
• 1 cup chicken stock
• 1 cup white wine

1.  Heat oven to 325˚F.
2.  Rub the pork loin with 2 tablespoons of the olive oil; season with salt and pepper.  Coat a pan with the remaining 3 tablespoons of olive oil and heat; brown the pork on all sides.  Place in an ovenproof dish with the garlic.  Secure the sage on top of the roast with string.  Add the stock and wine; cover with foil, and bake on the middle rack of the oven for 1 1/2 hours.  Remove foil and cook for another 30 minutes.  Remove from the oven and let the meat rest for 10 minutes before slicing.  Serve with potatoes, the garlic and jus from the pan.

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