Sage-marinated Pork Loin with Roasted Turnips and Apples
Chef Sara Jenkins devised a straightforward meal filled with traditional American ingredients and the Mediterranean flavors of her international upbringing
Written by Regina Schrambling/Photographed by Marcus Nilsson/Produced By Susan Tyree Victoria/Food Styling by Roscoe Betsill
• 1 4-lb. pork loin, ideally, raised certified-humane
• 1 bunch sage, roughly chopped
• 6 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 2 garlic cloves
• 1 cup red wine
• 9 small lady apples (or 6 regular-size cooking apples, such as Macoun or Gravenstein)
• 3 bunches baby turnips, tops removed, bottoms cut in half (about 4 cups)
1. The day before cooking, season the pork loin with the sage, 2 tablespoons of the oil and 1 teaspoon pepper and marinate overnight in the refrigerator.
2. Next day, preheat the oven to 400°F. Bring the pork to room temperature. Cut the garlic cloves into slivers. Using a sharp paring knife, insert the slivers in the roast. Put the pork, fat side up, in a roasting pan and sprinkle with salt to taste.
3. Roast 30 minutes, then pour ½ cup of the wine over the meat to baste. After 30 more minutes, baste the roast again with wine. Check the internal temperature; if it is not 145°F (for medium), cook 10 to 15 minutes more. If you want the pork more done, cook an additional 15 to 20 minutes, until the thermometer reads°F. Let the roast stand 10 minutes before carving into ½- to ¾-inch-thick slices.
4. While the pork is roasting, cut the lady apples in half (if you are using regular apples, core and quarter them). Toss the apples with salt and pepper. Brown on one cut side in 2 tablespoons of the remaining oil in a sauté pan. Set aside.
5. Toss the turnips with the remaining 2 tablespoons oil and salt and pepper, then put in a small roasting pan or on a small sheet tray and put in the oven. Roast about 30 to 40 minutes, until the turnips have a nice golden color and are slightly soft. About 10 minutes before they are done, add the sautéed apples. Serve the turnips and apples alongside slices of the pork. Serves 6 to 8.
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