Roasted Pork Loin with Sage and Leeks, Smothered in a Guinness Reduction
A True Irish Pub Main Course
Ingredients
- 3 Pound Boneless Pork Loin
- 1 bunch Fresh sage leaves
- 2 Leeks washed, shredded, cooked in butter until tender
- 1 cup Pork trimmings diced
- ½ cup heavy cream
- 1 egg white
- 1 Medium onion chopped fine
- 1 cup Guinness beer
- 1 pack brown gravy diluted
- 1 pint chicken stock
- 1 tbsp oil
- salt and pepper to taste
Instructions
- Trim the pork loin and keep trimmings
- Make an incision along the side to create a pocket
- Rub the pork with salt and pepper
- Put the pork trimmings in a processor with chopped sage and egg white and puree well, add the leek and salt and pepper, plus a little nutmeg, stuff this inside the pork loin and tie up, stab with a knife an insert sage leaves in the incisions
- Place into a roasting tray and drizzle with oil.
- Roast in an oven at 375 till cooked approx. 1.5 hours
- Take out and rest the pork
- Add the chopped onion to a pan with a little butter, cook for 5 minutes.
- Add a little sage and the Guinness and reduce, add a splash of red wine and the stock
- Reduce and then thicken with the gravy mix, season with salt and pepper
- Slice and serve topped with Guiness reduction.