15 Feb Herb Infused Roasted Pork Loin
|Serves 4 to 6|
The Pork’s Filling:
3 “minced” garlic cloves
The Pork Loin:
2 pounds “boneless” center cut pork loin (butterflied)
|Preheat oven to 350°F|
Prepare the filling in a small bowl by simply placing all the ingredients in the bowl and mix or combine well.
Start by cutting several pieces of twine for easy access. Then, give the loin a butterfly cut (unless you already requested this from the butcher). That is, cut it down the middle, but not all the way through because the filling will be rolled into the loin. The top side of the loin should be sprinkled with salt and pepper. Turn the loin over and evenly spread the filling in the middle. Be sure to leave a one half inch around the borders. Now, roll the loin and keep the filling wrapped in the middle. Use twine to tie the loin roll together (tie every 2 inches).
Rub the entire loin with olive oil and sprinkle it with salt and pepper. The loin should be cooked on the center rack in a small roasting plan. Cooking time is approximately 1 hour or until the juices run clear or the thermometer (inserted in the center) is at 155°F. Once cooked, allow the loin to sit outside the oven for 10 to 15 minutes. Before removing the twine, use tooth picks to skewer the roll’s edges (approximately every ½ inch) in order to keep the roll in tack. Slice or cut the loin to a width of 1 inch to 1½ inches. Plate, remove the twine, and pull the tooth picks. Finally, garnish with rosemary sprigs and sage leaves.
• This dish is also wonderful when substituting gourmet grainy mustard for the Dijon mustard.