Next-day treats
Even if you're preparing this dinner for just 2 or 4 people, don't cut down on the suggested quantities. Every element of the meal can become a new treat the next day:

Slice leftover pork loin thinly and serve on grain bread with spicy mustard.
Leftover turnip puree can be thinned with some chicken stock to make a wonderful soup.
The apple marmalade is delicious warmed in the microwave and served over vanilla bean ice cream with some caramel sauce from the supermarket.
I hope everyone enjoys this dish as much as I have. Happy Thanksgiving.

• 2 kg (4.5 lb.) boneless loin of pork, rolled and tied
• 4 cloves of garlic, thinly sliced
• 10-12 sage leaves, chopped + 4-5 leaves for garnish
• 12 small turnips, peeled and quartered
• 2 tbsp. olive oil
• Coarse salt and freshly ground pepper
• 2 tbsp. butter, at room temperature
• 125 ml (1/2 cup) Madeira or sherry
• 125 ml (1/2 cup) heavy cream
• 250 ml (1 cup) chicken stock
• A pinch of brown sugar
• 2 tbsp. maple syrup


Apple marmalade

• 3 green granny smith apples
• 250 ml (1 cup) apple cider
• 250 ml (1 cup) sugar
• 1 cinnamon stick
• 2 cloves
• 1 tsp. grated nutmeg

1. Preheat the oven to 260° C (500° F).

2. With the point of a paring knife, make a 5 mm (1/4") slit toward the center of the meat and insert a garlic sliver and a strip of sage. Repeat at regular intervals, making rows all around the roast. Season the pork loin generously with coarse salt and black pepper.

3. In a bowl, toss the turnips with olive oil and pour some oil over the roast, turning the meat so it is well-coated. Arrange the turnip wedges around the meat. Season everything with salt and pepper. Roast for 15 minutes. Turn the turnips, baste the meat with the pan juices and roast 15 minutes longer.

4. Smear the roast with butter and turn the turnips again. Roast until the internal temperature of the pork reaches 63° C (145° F) - the meat should be slightly pink.

5. Remove the roast to a serving platter.

6. Place the roasting pan on top of the stove over medium-high heat. Add the Madeira and bring to a boil. Add half of the chicken stock and the brown sugar. Reduce by half, then strain into a saucepan.

7. Heat the remaining chicken stock with the cream and 1 tbsp. butter.

8. In a blender, puree the roasted turnips, maple syrup and just enough of the stock/cream mixture to create a velvety texture. (There may be liquid left over: this can be added to the sauce.)

Apple Marmalade

1. In a medium saucepan combine the cider and sugar.

2. Bring to a boil, reduce the heat and simmer until the mixture becomes a syrup.

3. Add the apples and spices and cook until the apples are soft.

4. Remove the cinnamon stick and cloves. Serve warm.