Sage and Rosemary Pork Loin
Sage and Rosemary Pork Loin
Ingredients
- 2 Tablespoons chopped fresh parsley
- 1 1/2 Tablespoons chopped fresh sage (or thyme)
- 1 Tablespoon chopped fresh rosemary
- 3 cloves minced garlic
- 3 Tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 lb boneless pork loin roast
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 Tablespoon olive oil
Instructions
- Combine parsley, sage, rosemary, garlic, oil, mustard, salt and pepper in a small bowl.
- Preheat oven to 350.
- Butterfly the loin.
- Spread the herb mixture evenly across the loin and tie with twine every 2 inches.
- Rub the outside with oil.
- Sprinkle with remaining salt and pepper.
- Roast for 1 hour 15 minutes (or until 155 degrees).
- Skewer the roast before slicing to prevent unrolling.
- Slice and remove twine before serving.
Sage and Rosemary Pork Loin
Ingredients
- 2 Tablespoons chopped fresh parsley
- 1 1/2 Tablespoons chopped fresh sage (or thyme)
- 1 Tablespoon chopped fresh rosemary
- 3 cloves minced garlic
- 3 Tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 lb boneless pork loin roast
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 Tablespoon olive oil
Instructions
- Combine parsley, sage, rosemary, garlic, oil, mustard, salt and pepper in a small bowl.
- Preheat oven to 350.
- Butterfly the loin.
- Spread the herb mixture evenly across the loin and tie with twine every 2 inches.
- Rub the outside with oil.
- Sprinkle with remaining salt and pepper.
- Roast for 1 hour 15 minutes (or until 155 degrees).
- Skewer the roast before slicing to prevent unrolling.
- Slice and remove twine before serving.