Pork loin in cream with tomatoes, sage and gin from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • L.Nightshade on June 14, 2011

    The recipe specifies cooking at 425, which we found a bit too hot. We turned it down to 400, but not soon enough, as the liquid at the bottom of the pan was very burnt. (The pork, however, was perfectly cooked.) So when the time came to remove the pork and reduce the sauce, I ladled it into another pan and added a touch more gin and cream (to compensate for the burnt losses) before reducing. We thought this was an excellent way to cook pork. Very nice, and interesting, flavors. Although the alcohol had burned off, the juniper flavor of the gin was very predominant.

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