Name: Roast Pork Loin with Sagey Onions
Ingredients: 4 lb Pork loin roast; 2 lb Yellow onions; 1 ts Salt; 1 1/4 ts Ground sage; 1/4 ts Pepper

In every society, there must be authority vested somewhere, and some ultimate authority, some last and highest tribunal established, from the decision of which there lies no appeal. In the family constitution this authority rests in the husband – he is the head, the law-giver, the ruler. In all matters concerning the “little world in the house,” he is to direct, not indeed without taking counsel with his wife. But in all differences of view, he is to decide – unless he chooses to waive his right; and to his decision the wife should yield, and yield with grace and cheerfulness.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	1	Servings

INGREDIENTS

4	lb	Pork loin roast
2	lb	Yellow onions
1	ts	Salt
1 1/4	ts	Ground sage
1/4	ts	Pepper

INSTRUCTIONS

Place roast, fat side up, on rack in shallow roasting pan. Sprinkle with
salt and pepper. Insert meat thermometer so tip is in center of thickest
part of pork and does not rest in fat. Do not add water. Do not cover.
Roast in a 325 degrees oven for 1 1/2 hours. Heat 2 inches of water to
boiling. Add onions. Cover and reheat to boiling. Cook until tender, about
15 to 20 minutes. Drain. Chop onions coarsely. Stir in the sage and 1/4
teaspoon pepper. Remove pork from pan. Pour off drip- pings; reserve 1/4
cup. Mound the onions in the center of the pan. Place pork roast on top.
Roast until thermometer regis- ters 170 degrees (about 1 hour).
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998

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