Garlic-Herb Roast Pork

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Party with Pork

Prep Time: 10 minutes
Cook Time: 40 minutes

1 1/2 - 2 pounds boneless center-cut pork loin
4 cloves garlic , peeled and crushed
2 teaspoons coarse salt
1 tablespoon fresh sage, minced, OR 2 teaspoons dried
2 teaspoons fresh rosemary leaves, minced, OR 1 teaspoon dried
3/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

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 145 degrees F., remove from oven, tent loosely with foil and let rest about 10 minutes before slicing to serve.

Serves 5, with possible leftovers.

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.

Calories: 243 calories
Protein: 27 grams
Fat: 16 grams
Sodium: 995 milligrams
Cholesterol: 82 milligrams
Saturated Fat: 4 grams
Carbohydrates: 1 grams
Fiber: 0 grams

Random Cooking Tip:

Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

Ratings

See Reviews (5)

Delicious and simple
by anonymous 03/07/2012

I've made this twice now. It is very easy and makes excellent leftovers for sandwiches. however, I needed to cook the roast for about 1.5 hours total.

So good!
by anonymous 09/21/2011

Love this recipe

Fabulous
by anonymous 09/21/2011

Garlic-Herb Roast Pork
by Sunny 07/14/2011

This is an excellent recipie. Meat is moist and flavorluf.

Garlic Herb Roast Pork
by Tom 01/26/2010

Excellent taste. Cook time is off by at least a factor of two. After reccommended time I still needed 15 min in a 1100 Watt microwave to finish. If I left it in he oven it would take another 40-50 minutes.

Buying/Handling/Storing Tip:

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

More Butcher Tips

About the Cut

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

Learn About the Pork Cuts

Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method

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