Recipes

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. Yield: 1/2 cup 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 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

Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Yield: 8 servings (serving size is 4oz of meat and 1T of sauce)