Herb Roasted Pork Loin with Parsley Shallot Sauce

Copyright 2005, Ellie Krieger, All Rights Reserved
TOTAL TIME: 1 hr 50 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 1 hr 15 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
  • 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
  • 1/2 cup Parsley Shallot Sauce, recipe follows
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Directions

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

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