Roasted Pork Loin with Sage Aioli


Roasted Pork Loin with Sage Aioli

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  • Author: The Cooking Studio



Servings: 2

For the pork:
1 pound pork loin
1 cup apple cider
½ cinnamon stick
1 teaspoon black peppercorns
1 teaspoon coriander seeds
½ teaspoon crushed red pepper
1 clove garlic, crushed
1 Tablespoon kosher salt
2 cups ice

For the aioli:
2 tablespoons sage, rough chopped
½ clove garlic, minced
1 tablespoon shallot, rough chopped
½ tablespoon Dijon mustard
1 ½ tablespoons balsamic vinegar
2 egg yolks
½ teaspoon salt
¼ teaspoon black pepper
¾ cup canola oil


For the brine:

In a medium saucepan, combine cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and salt.

Bring to a boil, stirring to dissolve salt.

Remove from heat, add ice, and let cool completely.

Pour the brine into a bowl and add the pork. Cover and refrigerate at least 2 hours, preferably overnight.


For the pork:

Preheat oven to 425 degrees F.

Drain the pork and pat dry with paper towels. Season lightly with salt and pepper.

In an oven safe pan or cast-iron skillet, heat a small amount of oil on medium.

When the pan is almost smoking, add pork and sear on one side until nicely browned.

Turn pork and repeat on all sides. Transfer the pan to the oven and roast for an additional 10-15 minutes, or until the thickest part of the meat reads 140 degrees with a meat thermometer.

Transfer pork to a plate and let rest for 5 minutes.

Slice pork and serve with sage aioli.


For the aioli:

Using a blender or a food processor, puree sage, egg yolk, garlic, shallot, mustard, salt, pepper,
and balsamic on high. Slowly pour oil into egg mixture until completely emulsified.


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