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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 degrees F.
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 degrees F., roast for 15 to 20 minutes, take internal temperature using an instant-read thermometer. When internal temperature of roast is 150 degrees F., 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.

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