This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook.

Garlic-Herb Roast Pork

1 1/2 to 2 pounds boneless center-cut pork loin
4 cloves garlic, peeled and crushed
2 teaspoons coarse salt
1 tablespoon minced fresh sage or 2 teaspoons dried

2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried

3/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

1. Heat oven to 450°F (230°C).
2. Pat pork dry with paper towels, place in shallow roasting pan.
3. In small bowl, stir together garlic, salt, sage, rosemary, pepper and olive oil to make a paste. Rub garlic paste over all surfaces of pork loin; place in oven, roast for 15 minutes.
4. Turn oven temperature down to 300°F (150°C), roast for 15 to 20 minutes, take internal temperature using an instant-read thermometer. When internal temperature of roast is 150°F (65°C), remove from oven, tent loosely with foil and let rest 10 minutes before slicing to serve.

Serves 5, with possible leftovers.

Nutrition Facts: Calories 268 calories Protein 27 grams Fat 17 grams Sodium 995 milligrams Cholesterol 82 milligrams Saturated Fat 6 grams Carbohydrates 1 grams Fiber 0 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.