From Simply Radical with addition of fingerling potatoes for an almost one dish meal.
Pork Loin in Cream with Tomatoes, Sage & Gin
12 fresh sage leaves
4 large garlic cloves
2 TBS extra virgin olive oil
1.5 tsp dried oregano
2.5 lb center cut pork loin
1 pint grape tomatoes
fingerling potatoes (our addition, as many as you think your family needs)
1/2 cup heavy cream
1/4 cup gin
Process 6 sage leaves, garlic, oil, and 1/2 tsp salt in food processer to a fine paste. Rub all over the pork. Cover and let sit at room temperature 30 minutes or refrigerate for up to 4 hours.
Preheat oven to 425. Heat a large oven proof skillet over high heat and brown the pork on all sides. Scatter tomatoes and potatoes around pork and cook an additional 1 minute. Pour 1/4 cup cream over the pork. Roast 40 minutes. Add the 6 remaining sage leaves, remaining cream and gin. Roast 15-20 minutes longer. We took ours out when a meat thermometer read 140 degrees and let it sit on the cutting board for at least 10 minutes. The temp was up to ~150 when we sliced it. As you can see from the picture, it was perfectly done. Serve with the sauce. You can add more gin, cream, salt/pepper to taste and reduce briefly on the stove top.
We served with a baby green salad, but Rozanne Gold recommends serving with sauteed broccoli rabe which also sounds delightful. This dish was well received by my family, even the picky one who's initial reaction to any sauce is "what's in it?" Maddy convinced her that it tasted like spaghetti sauce, and since the grape tomatoes completely cooked down until unrecognizably tomatoes that worked for Sophie. She did say the pork was "chewy" which is her excuse for eating anything super slowly, not a comment on the meat texture which was tender and juicy.