SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Sage Basted Loin of Pork with Savory Mushroom

Makes: 2  servings Prep 40 mins Roast 350°F 20 mins

Ingredients

  • 4 fresh sage leaves, coarsely chopped, or 1/4 teaspoon dried sage plus 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1 tablespoon  vegetable oil
  • 1/2 cup  diced celery
  • 1/2 cup  diced carrots
  • 1/2 cup  diced onions
  • 1 tablespoon  butter or margarine
  • 3 tablespoons  minced shallots
  • 4 ounces  chanterelles, shiitake, or white mushrooms, cut into 1-inch pieces
  • 1 1/2 cups  chicken broth, divided
  • Fresh sage leaves, for garnish
  • 1 recipe Potato and Turnip Gratin (see recipe below) (optional)
  • 1 12 - 14 ounce  boneless, center-cut pork loin roast, trimmed of fat

Directions

1. Heat oven to 350 degree F. With small sharp knife, cut 4 small slits in top of pork roast; insert the sage leaves (or combine dried sage and parsley in cup and insert into roast). Season pork with salt and pepper. Cut roast crosswise in half.

2. Heat oil in medium ovenproof skillet over medium heat. Brown pork pieces on all sides, 8 minutes. Remove pork; add celery, carrots, and onions, then place pork pieces on top of vegetables. Roast pork 20 to 25 minutes or until meat thermometer inserted in center of each piece reaches 160 degree F.

3. Meanwhile, melt butter in large skillet over medium-high heat. Add mushrooms and shallots and cook, stirring occasionally, until shallots are softened, 5 to 7 minutes. Add 1 cup of the chicken broth; bring to boil and cook until reduced by half, 5 to 8 minutes.

4. Transfer pork and vegetables with slotted spoon to 2 large serving plates; cover loosely with foil and keep warm. Add remaining 1/2 cup broth to drippings in ovenproof skillet and bring to boil over high heat. Add mushroom-shallot mixture; return to boil and pour over pork and vegetables. If desired, serve with Potato and Turnip Gratin. Makes 2 servings.

Potato and Turnip Gratin

Ingredients

  • 1 tablespoon  butter or margarine, melted
  • 1 large baking potato (8 oz.), peeled and thinly sliced
  • 1 small turnip (3 oz.), peeled and thinly sliced
  • 1/2 cup  heavy or whipping cream
  • 4 tablespoons  freshly grated Parmesan cheese
  • 1 teaspoon  all-purpose flour
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  white pepper

Directions

1. Heat oven to 350 degree F. Brush melted butter over bottom and sides of a 3-cup shallow baking dish or 9x5-inch loaf pan. Bring a large saucepot of water to boil. Add potato and turnip; boil 1 minute and drain well.

2. Combine cream, 3 tablespoons of the Parmesan, the flour, salt, and pepper in large bowl. Add drained potato and turnip slices, stirring to coat. Spread mixture evenly in prepared dish; sprinkle with remaining 1 tablespoon Parmesan.

3. Bake about 40 minutes or until golden and bubbly. Makes 2 side-dish servings.

Nutrition Facts

  • Servings Per Recipe 2
  • cal.(kcal)505,
  • Fat, total(g)30,
  • chol.(mg)147,
  • sat. fat(g)12,
  • carb.(g)14,
  • pro.(g)45,
  • sodium(mg)1420,
  • Percent Daily Values are based on a 2,000 calorie diet