Sage and Rosemary Pork

By myoung

Ingredients

• 2 tablespoon parsley, fresh
• 1 1/2 tablespoon sage, fresh
• 1 tablespoon rosemary, fresh
• 3 clove(s) garlic
• 4 tablespoon oil, olive, extra-virgin
• 2 teaspoon mustard, Dijon
• 1 teaspoon salt
• 3/4 teaspoon pepper, black ground
• 1 whole pork, boneless loin roast
• 4 piece(s) kitchen string
• toothpicks, wooden

Details

Servings 6
Preparation time 15mins
Cooking time 85mins
Adapted from southbeachdiet.com

Preparation

Step 1

Instructions

1. In a small bowl, combine parsley, chopped sage or thyme, chopped rosemary, garlic, 3 tbsp oil, mustard, 1/4 tsp salt, and 1/4 tsp pepper, to make filling.

2. Preheat the oven to 350°F.

3. Butterfly the pork loin. Sprinkle the top side of the butterflied loin with half of the 3/4 tsp of salt and 1/4 tsp of pepper. Spread the filling evenly across the loin, leaving a 1/2" border along the edge where you made the first cut.

4. Beginning at the opposite edge, roll the loin up to wrap the filling. Using kitchen twine, tie the loin every 1 1/2" to hold its shape.

5. Rub the loin with the remaining oil and sprinkle with the remaining salt and pepper. Place the loin in a small roasting pan and position on the center rack of the oven. Roast for 1 hour, or until a thermometer inserted in the center registers 145°F and the juices run clear. Let stand for 10 minutes before carving. To prevent slices from unrolling, skewer the roast every 1/4" with wooden picks along the edge where the roll ends. Slice crosswise between the wooden picks and ties. Remove the kitchen twine before serving. Garnish with the sage leaves and rosemary sprigs.