Monday, January 12, 2009

Garlic-Herb Roast Pork

Garlic-Herb Roast Pork

1 1/2 - 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

Cooking Directions
Heat oven to 450 degrees F. Pat pork dry with paper towels, place in
shallow roasting pan. 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. Turn
oven temperature down to 300 degrees F., roast for 15-20 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.

Serving Suggestions
This recipe was developed by Chef Bruce Aidells, author of The
Complete Meat Cookbook. A good basic roast that can be served with
mashed potatoes and steamed brocolli or dressed up with
Horseradish- Mustard New Potatoes and Brussels Sprouts with Prosciutto
and Parmesan.