Oct 17, 2009

Braised Pork Loin with Sage, Parsnips & Sweet Potatoes, and Spinach & Mushrooms

Tonight we decided to make the pork recipe that I had at my aunt's a couple weeks ago. I loved it so much, and knew Brandon would too. It's a really simple Williams-Sonoma recipe. You can find it online here.

First, you have to sear the pork loin on all sides to seal in the juices in before braising.

Then you braise it in a mixture of white wine, balsamic vinegar, garlic, sage, and a bay leaf. For 1lb, it took around 40 minutes.

While Brandon was slicing it with his big man knife, I made a rue with the leftover wine sauce.

Holy moly it was sooooo tasty...Here it is in a super fancy gravy boat. Haha.

As a side, I roasted these monsters with olive oil, rosemary, balsamic vinegar, and brown sugar:

Finished product:

Brandon also sauteed spinach & mushrooms in olive oil:

The sides were perfect with the pork loin. Here it all is on B's plate:

And then my camera died! Grrrrr...


  1. your auntie sure knows whats up - that work = amayze!

    p.s. why do our cameras always die at the worst of times? must be bag bloggie karma.. have you been *marking all as read* on your google reader or something ;) tsk tsk!

  2. Hey Christina!

    I found your blog through Callie's. I don't know if you'll remember me but I used to post at polls.. haha!

    I'm trying to think of what my sn was at that point- mrosem6 maybe?

    Anyway, I 'm going to add your blog to my google reader. I keep a tumblr now but it's not food-specific.