Serves: 6
Total Calories: 521

1/4 cup extra-virgin olive oil
2 tablespoons fresh sage leaves, minced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flake
zest of 1 lemon
1 boneless pork loin roast, trimmed (2 1/2 - 3 lb.)
2 tablespoons unsalted butter
1/2 cup dry white wine
2 cups whole milk
1 tablespoon cornstarch

Set Global Sun Oven out to preheat.

Combine oil, sage, garlic, salt, pepper, pepper flakes, and zest in a small bowl; coat roast with mixture. Heat butter in a frying pan and sear roast until browned on all sides. Deglaze pan with wine; cook until liquid is reduced by half. Pour milk into a 12-inch oval roasting pan; add roast and deglazing liquid. Cover and cook in Sun Oven until meat is fork tender, 1 1/2 to 2 hours. Remove roast and keep warm. Puree sauce in roasting pan using a handheld stick blender; transfer to a saucepan. Bring sauce to a boil. Dissolve cornstarch in one tablespoon cold water; whisk into sauce. Simmer sauce until thickened, about 1 minute. Season with salt and pepper. Serve pork with sauce.

Nutritional Facts:

Serves: 6
Total Calories: 521
Calories from Fat: 237

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