Best 11 Pork Loin With Lemon And Sage Recipes

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## Pork Loin with Lemon and Sage: A Delightful Symphony of Flavors

Pork loin with lemon and sage is a classic dish that showcases the harmonious blend of tangy citrus, earthy herbs, and tender pork. This dish is a culinary journey that tantalizes the taste buds with its aromatic allure and succulent flavors. With our carefully curated selection of recipes, you'll discover various ways to prepare this delectable dish, each offering a unique twist on the traditional combination. From zesty lemon and garlic to the herbaceous embrace of sage and rosemary, these recipes will guide you in creating a dish that is both comforting and elegant. Whether you prefer a juicy roasted pork loin, a succulent pan-seared cutlet, or a flavorful slow-cooker creation, our recipes cater to your culinary preferences and expertise. Embark on this culinary adventure and savor the delightful symphony of flavors that pork loin with lemon and sage has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-ROSEMARY PORK TENDERLOIN



Lemon-Rosemary Pork Tenderloin image

This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK LOIN WITH LEMON AND SAGE



Pork Loin With Lemon and Sage image

Make and share this Pork Loin With Lemon and Sage recipe from Food.com.

Provided by Jamies Kitchen

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (3 -5 lb) pork loin
2 cups fresh sage
1 cup fresh parsley
3 tablespoons lemon zest
4 garlic cloves, sliced
sea salt
black pepper
drizzles olive oil

Steps:

  • Preheat oven to highest setting, about 500.
  • Place a lightly greased, foil-lined baking tray in the oven.
  • With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
  • Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
  • Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

PORK LOIN WITH LEMON AND FRIED SAGE LEAVES



Pork Loin With Lemon And Fried Sage Leaves image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 loins of pork, 2 1/2 pounds each
Apple cider or cranberry juice to cover (about 3 cups)
2 tablespoons fresh rosemary leaves
1 teaspoon thyme leaves
1 cinnamon stick
2 bay leaves
1/2 cup coarse sea salt
Sea salt and freshly ground pepper to taste
2 tablespoons olive oil
2 onion, sliced
2 cloves garlic, minced
1 tablespoon fresh rosemary leaves
1 cup dry white wine
2 lemons, sliced
Large bunch fresh sage leaves
About 1/2 cup vegetable oil

Steps:

  • Put the pork loins in a shallow, nonreactive dish and pour on enough cider to cover them. Add the rosemary leaves, thyme, cinnamon stick, bay leaves and salt. Mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the loins two or three times.
  • Remove the pork loins from the cider brine and pat them dry with paper towels. Season them with salt and pepper and brown them on all sides on a preheated grill or in a heavy cast-iron pan or casserole on top of the stove.
  • Heat the olive oil and sauté the onions and garlic in a heavy casserole big enough to hold the loins (if you browned the pork on top of the stove, you can use the same casserole. It must have a tight-fitting lid). Add the rosemary and white wine and bring to a boil, scraping up the cooking juices. Add the loins and lemon slices, cover and roast for about 20 minutes, turning frequently. If the liquid evaporates too quickly, add a little water. The pork is done when it reaches an internal temperature of 155 degrees. Remove the casserole from the oven and allow the pork to cool in the cooking juices.
  • Meanwhile, fry the sage leaves a few at a time in the vegetable oil. Drain them on paper towels and sprinkle them with sea salt.
  • Remove the pork loins from the cooking juices and cut them in thin slices. If necessary, boil down the cooking juices so they coat the back of a spoon, like a glaze. Arrange the pork on a serving platter and trickle the cooking juices in a line down the center of the slices. Garnish with the lemon slices. Cover the dish with plastic wrap and keep it in a cool place (not the refrigerator) if you are eating it within a few hours. Just before serving, season with salt and pepper to taste and sprinkle with the sage leaves.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 11 grams, TransFat 0 grams

GORDON RAMSEY'S ROLLED PORK LOIN WITH SAGE AND LEMON



Gordon Ramsey's Rolled Pork Loin With Sage and Lemon image

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Provided by staciey

Categories     Main Dish

Time 1h30m

Yield 8

Number Of Ingredients 8

1 pork loin
1 lemon zest only
1 bunch sage leaves only
1 bunch parsley leaves only
1 clove garlic sliced
salt
pepper
olive oil

Steps:

  • Preheat oven to 425. If you're lucky enough to get a skin-on loin, score the skin in a diamond pattern. Let pork loin sit at room temperature for 30-60 minutes. Slice into loin from side like a hot dog bun, lay it open. Season inside with lemon zest, salt, pepper, olive oil, arrange sage, arrange parsley, arrange garlic. Roll up tightly and tie with kitchen twine. Drizzle with olive oil and salt and pepper. Bake 20-25 minutes, then lower temperature to 350. Cook 30 - 60 minutes or until internal temperature reaches 145. (Even a 4-plus pound loin will probably be done in less than an hour.) Let rest, uncovered, 15 minutes, then slice.

Nutrition Facts : Calories 24 calories, Fat 0.94177359369375 g, Carbohydrate 1.900809140625 g, Cholesterol 8.32 mg, Fiber 0.797285127401352 g, Protein 2.942715234375 g, SaturatedFat 0.313583906242233 g, ServingSize 1 1 Serving (29g), Sodium 7.75217187499887 mg, Sugar 1.10352401322365 g, TransFat 0.112483749998477 g

MILK-BRAISED PORK WITH LEMON AND SAGE



Milk-Braised Pork With Lemon and Sage image

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Provided by Molly Baz

Categories     Pork     Braise     Sage     Milk/Cream     Chard     Lemon     Dinner     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6-8

Number Of Ingredients 8

2 tablespoons olive oil
1 (2-2 1/2-pound) boneless pork shoulder (Boston butt)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bunch sage
1 lemon, peeled
1 1/2 cups whole milk
1 large bunch Swiss chard, ribs and stems removed, torn into 3-inch pieces

Steps:

  • Preheat oven to 250°F.
  • Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
  • Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.

GARLICKY PORK CUTLETS WITH PROSCIUTTO, LEMON, AND SAGE



Garlicky Pork Cutlets With Prosciutto, Lemon, and Sage image

From America's Test Kitchen (ATK) Cook's Country magazine. This is designed to take 30 minutes or less with great flavor. Great weeknight meal idea.

Provided by Londonsbk

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 pork chops, boneless, 3-4 ounces each (1/4 inch thick)
8 slices prosciutto
1/2 cup all-purpose flour
4 tablespoons vegetable oil
6 garlic cloves, sliced thin
1 cup chicken broth, low sodium
1 tablespoon lemon juice
1 teaspoon fresh sage, minced
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.
  • Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
  • Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage, and butter. Season with salt and pepper and pour sauce over cutlets. Serve.

ROAST LOIN OF PORK WITH SAGE



Roast Loin of Pork With Sage image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

2 cloves garlic, peeled and minced
1 3-pound boneless, pork loin rolled and tied in one piece
6 sprigs fresh sage
Juice of 1/2 lemon
Coarse salt and freshly ground pepper to taste
2 tablespoons of olive oil
1 medium onion, sliced
3 sprigs thyme
2 1/2 cups strong chicken stock
1/2 cup white wine
Sprigs of sage to garnish

Steps:

  • Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
  • Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
  • Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
  • Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 671 milligrams, Sugar 2 grams

PARMESAN SAGE PORK CHOPS



Parmesan Sage Pork Chops image

This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.

Provided by MissaLissa

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 2

Number Of Ingredients 11

2 tablespoons all-purpose flour
¼ teaspoon salt
1 pinch ground black pepper
1 egg, lightly beaten
¾ cup Italian bread crumbs
½ cup grated Parmesan cheese
1 ½ teaspoons rubbed sage
½ teaspoon grated lemon zest
2 boneless pork chops
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
  • Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
  • Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
  • Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Nutrition Facts : Calories 526.8 calories, Carbohydrate 37.7 g, Cholesterol 155.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 28.6 g, SaturatedFat 10.8 g, Sodium 1342.2 mg, Sugar 1.9 g

BARBECUED PORK WITH SAGE, LEMON & PROSCIUTTO



Barbecued pork with sage, lemon & prosciutto image

If the sun's out and the barbie's on - try this super-tasty pork dish with zesty lemon

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 7

85g pack of prosciutto
juice of 3 lemons , zest finely grated
3 tbsp fresh sage leaves, roughly chopped
3 x 350-450g/12oz-1lb pork tenderloins , trimmed of any fat
oil for brushing
50g butter , chilled and cut into thin slices
sage sprigs, to garnish

Steps:

  • Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
  • Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
  • Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
  • Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

Nutrition Facts : Calories 255 calories, Fat 13.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 0.62 milligram of sodium

LEMON & SAGE STUFFED LOIN OF PORK



Lemon & sage stuffed loin of pork image

Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots

Provided by Mark Sargeant

Categories     Main course

Time 1h45m

Number Of Ingredients 8

2kg boned pork loin , reserving the bones for roasting (optional)
zest 2 lemon
small pack sage , leaves roughly chopped
small pack parsley , leaves roughly chopped
4 garlic cloves , thinly sliced
2 tsp olive oil
1 tsp malt vinegar
caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)

Steps:

  • Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
  • After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 0.3 milligram of sodium

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

Tips:

  • Use a meat thermometer to ensure the pork loin is cooked to your desired doneness. For medium-rare, cook to an internal temperature of 145°F (63°C). For medium, cook to 155°F (68°C). For well-done, cook to 165°F (74°C).
  • If you don't have a meat thermometer, you can check the doneness of the pork by making a small cut into the center of the meat. The juices should run clear, with no pink.
  • For a more flavorful pork loin, marinate it in the lemon-sage mixture for at least 30 minutes before cooking.
  • If you don't have fresh sage, you can use 1 teaspoon of dried sage instead.
  • Serve the pork loin with roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pork loin with lemon and sage is a simple but delicious dish that is perfect for a weeknight meal. The zesty lemon and fragrant sage pair perfectly with the juicy pork loin, and the whole dish comes together in just over an hour. This recipe is sure to become a family favorite!

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