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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 garlic cloves, minced (1 tbsp)
1/2 tsp salt
2 tsp olive oil
1 tbsp finely chopped fresh sage leaves or 1 tsp dried sage
1 tbsp finely chopped fresh rosemary leaves or 1 tsp dried rosemary, crumbled
1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme
1/2 tsp freshly ground black pepper
1 (2 1/2-lbs) center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows
Preheat the oven to 350. 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 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.
Parsley Shallot Sauce
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tbsp coarsely chopped shallot
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
2 tbsp water
2 tsp fresh lemon juice
1/4 tsp salt
Freshly ground black pepper
Combine all ingredients in a blender and puree.
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HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 garlic cloves, minced (1 tbsp)
1/2 tsp salt
2 tsp olive oil
1 tbsp finely chopped fresh sage leaves or 1 tsp dried sage
1 tbsp finely chopped fresh rosemary leaves or 1 tsp dried rosemary, crumbled
1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme
1/2 tsp freshly ground black pepper
1 (2 1/2-lbs) center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows
Preheat the oven to 350. 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 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.
Parsley Shallot Sauce
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tbsp coarsely chopped shallot
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
2 tbsp water
2 tsp fresh lemon juice
1/4 tsp salt
Freshly ground black pepper
Combine all ingredients in a blender and puree.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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