Sage and Rosemay Pork
This is what Jan served and Julia's baptismal party. Everyone liked it.
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- 2 tablespoon(s) parsley chopped
- 1 1/2 tablespoon(s) fresh sage or thyme leaves chopped
- 1 tablespoon(s) fresh rosemary chopped
- 3 clove(s) garlic minced
- 3 tablespoon(s) extra virgin olive oil
- 2 teaspoon(s) dijon mustard
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) ground black pepper
- 2 pound(s) boneless center loin pork roast
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1 tablespoon(s) extra virgin olive oil
- fresh sage leaves, for garnish
- sprigs of rosemary, for garnish
- kitchen twine
- 1. In a small bowl, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt and pepper.
- Pork Loin:
- 1. Preheat the oven to 350 degrees F.
- 2. Butterfly the pork loin.
- 3. Sprinkle the top side of the butterflied loin with half of the salt and pepper.
- 4. Spread the filling evenly across the loin, leaving a 1/2" border along the edge where you made the first cut.
- 5. Beginning at the opposite edge, roll the loin up to wrap the filling.
- 6. Using kitchen twine, tie the loin every 1 1/2" to hold its shape.
- 7. Rub the loin with the oil and sprinkle with the remaining salt and pepper.
- 8. Place the loin in a small roasting pan and position on the center rack of the oven.
- 9. Roast for 1 hour, or until a thermometer inserted in the center registers 155 degrees F and the juices run clear.
- 10. Let stand for 10 minutes before carving.
- 11. To prevent slices from unrolling, skewer the roast every 1/4" with wooden picks along the edge where the roll ends. Slice crosswise between the wooden picks and ties. Remove the kitchen twine before serving.
- 12. Garnish with sage leaves and rosemary sprigs.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Sage and Rosemay Pork Recipe at a Glance
- COURSE: Main Dishes