Herb Roasted Pork Loin with Parsley Shallot Sauce

By á-1012

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

Preparation

Step 1

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.

Parsley Shallot Sauce:

1 1/2 cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons water

2 teaspoons fresh lemon juice

1/4 teaspoon salt

Freshly ground black pepper

Combine all ingredients in a blender and puree.

Yield: 1/2 cup