Herb Roasted Pork Loin with Parsley Shallot Sauce
Herb Roasted Pork Loin with Parsley Shallot Sauce
- Level: Easy
- Yield: 8 servings (serving size is 4oz of meat and 1T of sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 26
- Cholesterol
- 76
- Sodium
- 346
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr 15 min
- Level: Easy
- Yield: 8 servings (serving size is 4oz of meat and 1T of sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 26
- Cholesterol
- 76
- Sodium
- 346
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr 15 min
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
- 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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