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Chef Heidi

Chef Heidi    |    Weddings


I have a favorite way to prepare pork loin at this time of year. I butterfly an entire pork loin of about ten pounds (you could do this with much smaller pork loin portions as well), I then salt and pepper the inside, give it a healthy drizzle of olive oil and then lay down eight to ten full stems of fresh sage. I roll up the loins and firmly tie them. Sprinkled with a little more salt and pepper and rubbed with more olive oil, I place them in a 350F oven and roast till they reach an inside temperature of 160F. I remove them from the oven, slice into ½ inch portions and serve with an apple cider reduction. I love to pare this pork loin with Thai Sweet Potatoes from my menus. What is that? That’s another day, my friend.

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