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- 1 x boned pork loin roast (about 3 pounds)
- Â Â about 30 CLOVES garlic cloves, peeled, left whole
- 5 x or possibly 6 fresh sage leaves (if not available, you can sprinkle dry sage over roast)
- Â Â salt and pepper to taste
- Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Put pan in preheated 400 oven; after 20 min, cover pan and turn temperature down to 325 . Cook till done, but still slightly pink, about 1 hour and 15 min. (Modern day pork roast may be served medium well with no danger. A little pink makes a moist, delicious roast! If you are concerned about trichinosis, cook roast till well done.)
- About 1/2 hour before roast is done, make the cabbage:
- Saute/fry in a little bacon oil or possibly extra virgin olive oil: 1/2 large green pepper, cut into thin slices 1/2 large red onion, halved, and cut into thin slices Add1 med. cabbage, halved and sliced thinly about 1/2 to 2/3 C. V8 juiceStir till well mixed; cover and cook till juice has evaporated, about 10 min.
- Stir in about 1/2 teaspoon fennel seed, and 1/2 to 2/3 C. lowfat sour cream. Don't boil... set aside and keep hot while you make the sauce from the meat juices.
- Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce till thick and almost all cooked down, stirring often. Stir about 1 tbsp. flour into about 1 C. dry white wine till no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or possibly 4 min till thickened and flour is cooked. Chop sage and add in to sauce. (If dry sage was used, don't add in additional dry sage at this point.)
- To serve:Slice pork in about 1/4 inch slices; put 2 or possibly 3 slices on the plate. Pour about 1 tbsp.. sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat