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  • 8servings
  • 110minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 garlic cloves, minced (1 tablespoon)

  2. 1/2 teaspoon salt

  3. 2 teaspoons olive oil

  4. 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage

  5. 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled

  6. 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme

  7. 1/2 teaspoon freshly ground black pepper

  8. 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat

  9. 1/2 cup Parsley Shallot Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

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