Rosemary & Sage Pork Loin
Funny how some discoveries come so late in life. I've never before cooked a pork loin and suddenly this week I discover a recipe that is not only easy, but absolutely delicious; full of nutritious parsley, savory garlic and spicy mustard. Remember the "other white meat?" Pork loin is the full cut of the meat on the back. It actually contains the tenderloin, which by itself is a little leaner, but you can't beat the full loin for the price. My local grocery store sold a 2# gorgeous loin for just over $5, which is a deal by any standard. Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the meat, which is light, juicy and tender. With about 15 minutes of prep, and an hour in the oven, you will have a meal that is perfect for company, or because it's Tuesday and you deserve the best! It's a longer bake for an average recipe aboard ship, but just imagine the aroma wafting through the galley. Wow!
Rosemary & Sage Pork Loin
(serves 6)
Filling
3 TB chopped parsley
1 1/2 TB fresh sage or thyme, chopped (you can substitute dried if necessary)
1 TB fresh rosemary, chopped (use fresh...please!)
3 cloves garlic, minced
3 TB extra virgin olive oil
2 tsp Dijon mustard (or spicy brown mustard)
salt and fresh ground pepper
Pork
1 boneless center loin pork roast (about 2 pounds)
salt and pepper
1 TB extra virgin olive oil
twine or skewers
sage and rosemary for garnish
Preheat the oven to 375 degrees. To make the filling, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt and pepper in a small bowl. Butterfly the pork loin by slicing gently and opening it until it lies flat, not cutting all the way through. Pat to flatten. Sprinkle the top sides of the butterflied loin with salt and pepper. Spread the filling evenly across the loin, leaving a 1/2" border along the edge where you made the first cut. Beginning at the opposite edge, roll the oil up to wrap the filling. Use kitchen twine to tie the loin to stay shut, or if twine is unavailable, use wooden skewers to seal the edge. Rub the loin with olive oil and sprinkle salt and pepper. Place the loin, cut side down, in a small roasting pan and place in the oven. Roast for about an hour until browned and juicy, or until the center is about 150 degrees. Let stand for 10 minutes before carving, which during this time, the roast will continue to cook. Remove the twine and garnish with sage and rosemary. Serve with joy!
Rosemary & Sage Pork Loin
(serves 6)
Filling
3 TB chopped parsley
1 1/2 TB fresh sage or thyme, chopped (you can substitute dried if necessary)
1 TB fresh rosemary, chopped (use fresh...please!)
3 cloves garlic, minced
3 TB extra virgin olive oil
2 tsp Dijon mustard (or spicy brown mustard)
salt and fresh ground pepper
Pork
1 boneless center loin pork roast (about 2 pounds)
salt and pepper
1 TB extra virgin olive oil
twine or skewers
sage and rosemary for garnish
Preheat the oven to 375 degrees. To make the filling, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt and pepper in a small bowl. Butterfly the pork loin by slicing gently and opening it until it lies flat, not cutting all the way through. Pat to flatten. Sprinkle the top sides of the butterflied loin with salt and pepper. Spread the filling evenly across the loin, leaving a 1/2" border along the edge where you made the first cut. Beginning at the opposite edge, roll the oil up to wrap the filling. Use kitchen twine to tie the loin to stay shut, or if twine is unavailable, use wooden skewers to seal the edge. Rub the loin with olive oil and sprinkle salt and pepper. Place the loin, cut side down, in a small roasting pan and place in the oven. Roast for about an hour until browned and juicy, or until the center is about 150 degrees. Let stand for 10 minutes before carving, which during this time, the roast will continue to cook. Remove the twine and garnish with sage and rosemary. Serve with joy!
Yummy, Paul and I will definitely be trying this recipe out. Thanks for posting.
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