Ingredients

• 1800 gms (4 lbs) pork loin
• 2 tsps salt
• 1 tsp black pepper
• 2 tbsps fresh sage leaves
• 2 tbsps olive oil
• 4 shallots
• 480 mls (2 cups) chicken broth
• 240 mls (1 cup) white wine
• 2 tbsps unsalted butter
• 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the pork loin dry with paper towels. Rub the pork with 2 tsp salt and 1 tsp black pepper.
3. Chop the fresh sage leaves finely and rub them onto the pork loin.
4. In a large ovenproof skillet, heat 2 tbsp of olive oil over medium-high heat.
5. Add the pork loin to the skillet and sear on all sides until golden brown, about 4-5 minutes per side.
6. Transfer the skillet to the preheated oven and roast the pork for about 1 to 1.5 hours, or until an instant-read thermometer inserted into the center of the pork reads 145°F (63°C).
7. While the pork is roasting, peel and slice the shallots.
8. Once the pork is done, remove it from the skillet, cover with foil, and let it rest.
9. Place the skillet with the pork drippings on the stove over medium heat. Add the sliced shallots and cook until softened, about 2-3 minutes.
10. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet. Bring to a boil and reduce the liquid by half.
11. In a small bowl, mix the unsalted butter and flour to form a paste.
12. Whisk the butter-flour mixture into the gravy and continue to cook until thickened, about 2-3 minutes more.
13. Slice the pork loin and serve with the sage and shallot gravy.

Notes

• Preheat your oven before starting to ensure it's ready when needed.
• This recipe serves approximately 6 people.