Like nobody else, SoutherNers still champion the noble pig that has sustained us through four centuries of glory and misfortune. While our unique styles of bacon, sausage, salt pork, country hams, and pork barbecue remain the envy of much of the world, on a day-to-day basis we love nothing more than a beautiful pork roast. We stuff loins and shoulders with everything from apples to greens to dried apricots; we devise gravies, sauces, and glazes enhanced by oranges, raisins, mushrooms, and cranberries; and we baste our roasts with bourbon, sweet wines, cider, and even sorghum and molasses. I don’t suppose anybody is as expert at dealing with pork roast as Emeril Lagasse in New Orleans, and it is he who gave me the simple idea of doing a cider and pork wine sauce and serving the meat with slightly glazed purple plums.
Rub the pork loin all over with the sage, salt, and pepper and position, fat side up, on a rack in a large roasting pan. Pour
Place the roasting pan over moderate heat, add the remaining
In a large skillet, melt
To serve, place two or three slices of pork on individual plates, spoon mushroom sauce over each portion, and garnish each with a few plums.
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