Djion Sage Crusted Pork Loin with Red Wine Sauce

>> Tuesday, January 26, 2010

This recipe comes as a combination of several recipes into one. Here are things I know:
1. Djion and pork just go together
2. Sage is one of my favorite herbs
3. I like dried fruit and wine

Knowing all of these things and looking through some recipes I was inspired to create a djion sage crust with a dried fruit red wine sauce. The combination was delicious and everyone cleaned their plate (always a good sign!)


  • 1-2 lb pork loin 
  • 1/4 - 1/2 cup djion mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp fresh chopped sage
  • 1 cup dried fruits such as cranberries
  • 2 oranges 
  • 2 cups red wine (I used a Cabernet Sauvignon - which was sweet but good)
  • 1/2 cup sugar
Preheat the oven to 350 degrees. In a bowl mix the mustard, white wine vinegar and chopped sage then set aside.

On a cutting board salt and pepper your pork. Heat a skillet with some olive oil on medium heat. Sear the pork on one side for about 5-7 minutes, then on the other side for 5-7 minutes. Once both sides are seared, turn off the heat on the stove top and take our mustard mixture and coat both sides. Really lay it on there - it's not going to hurt anything.

Place in oven for 20 -25 minutes or until internal temperature is 140 degrees (this will give you medium).

About ten minutes before the pork is finished cooking, add the wine, juice and zest of both oranges, dried fruit and sugar to a sauce pan and bring to a boil. Once the mixture has started to boil, then reduce to low heat. Occasionally stir the sauce and once it is reduced to about half of when it started remove from the heat.

By that time your pork should be done. Remove it from the oven and let it stand for ten minutes. I am bolding this because its so important to not cut into the meat to early as you will release vital juices that will make the meat tender and moist.

After the pork has rested slice and spoon sauce over pork.

This recipe, is easy, cost efficient (this loin feed 5 people easily with left overs for about $3 a serving) and most importantly delicious. I would highly recommend if you are cooking for a large group.


Unknown January 26, 2010 at 8:04 AM  

Are you still using Tom Colicchio's book? Sounds delic nay!

Renee Barone January 26, 2010 at 10:09 AM  

I am in fact still using Tom's book. I roasted a chicken the other night that was TO. DIE. FOR.

I am trying to use his book for techniques then make my own variations so it's harder to always work that in (esp. when what I do doesn't work out :) ).

This was really good. The sauce was a bit runny, but I reduce the amount in the recipe give because I think a cup less of wine would have produced much better results.


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