Recipe courtesy of Ellie Krieger
Episode: It's the Weekend
Total:
1 hr 50 min
Active:
20 min
Yield:
8 servings (serving size is 4oz of meat and 1T of sauce)
Level:
Easy
Total:
1 hr 50 min
Active:
20 min
Yield:
8 servings (serving size is 4oz of meat and 1T of sauce)
Level:
Easy

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
  • One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat
  • 1/2 cup Parsley Shallot Sauce, recipe follows
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

Directions

Watch how to make this recipe.

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:

Combine all ingredients in a blender and puree. 

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