Herb Roasted Pork Loin with Parsley Shallot Sauce

  • Copyright 2005, Ellie Krieger, All Rights Reserved
Total Time:
1 hr 50 min
Prep:
20 min
Inactive Prep:
15 min
Cook:
1 hr 15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 garlic cloves, minced (1 tablespoon)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
  • 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
  • 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
  • 1/2 cup Parsley Shallot Sauce, recipe follows
    • PARSLEY SHALLOT SAUCE:

      Directions

      Preheat the oven to 350 degrees F.

      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.

      Combine all ingredients in a blender and puree.
      Yield: 1/2 cup

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