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Fresh sage, rosemary, garlic, and olive oil form a crunchy crust and lend the meat a subtle earthy herb-infused flavor. All of these elements are part of the secret to an incredibly tender roasted pork.
Contrary to what a lot of people think, David and I eat a lot of chicken during the week. Sometimes I like to break the redundancy with some pork, “The Other White Meat“.
Mother Nature and Old Man Winter are having a battle this spring. The colder temperatures this spring are only good for one thing:
ncredibly tender pork roast starts on the stove top in a heavy cast iron skillet. The pork is pan-seared with a mixture of the fresh sage, rosemary, garlic, and olive oil. A slit is carved into the center of the pork loin to serve as a channel to hold this mixture. As the pork roasts, this mixture flavors the meat and bastes the pork from within.
Look how crispy and golden brown this roast is! It has beautiful herbs infused all through the meat, while the inside is tender moist and oh so flavorful.
I wasn’t sure whether or not to share another pork recipe so soon since I shared the pork carnitas recipe with you last week. But I figured what the hell, PORK IS GOOD!
There is nothing like a well-seasoned incredibly tender pork roast, pan-seared with herbs and garlic, oven-roasted to perfection!
We can’t wait to see your roasted pork!
Incredibly Tender Roasted Pork With Sage Rosemary and Garlic
- 1 ½ – 2 pound boneless pork loin
- 1 ½ teaspoons fresh sage chopped + 2 sprigs
- 1 ½ teaspoons fresh rosemary chopped + 2 sprigs
- 1 teaspoon garlic minced + 2 cloves, peeled and crushed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the chopped sage, rosemary, minced garlic and 1 tablespoon of the olive oil. Season with salt and pepper, to taste.
- Remove the pork from the package. Rinse under cold running water and blot dry with paper towels. Lay the loin on top of carving board. With a sharp knife carve a channel lengthwise through the center of the pork loin, stopping about ¼ to ½ inch from the edge. Season the pork loin generously with salt and pepper, to taste.
- Preheat a large oven-proof heavy cast iron or stainless steel pan, over high heat. Sprinkle a drop or two of water onto the pan to test the heat. The water should sizzle and jump around. Next, add the remaining two tablespoons of oil to the pan and allow it to warm, but do not let it burn. When you start to see ripples in the oil, carefully add the meat to the pan. Be careful the hot oil may spatter!
- Once the meat is in the pan, do not move it. Let the meat sear for a few minutes. When the meat releases from the pan and is browned, flip it over and sear the other side. Then roll it over on each side to brown all the way around, including the ends. When the meat is browned on all sides, make sure the side with the channel is on top. This takes approximately 5 to 8 minutes; the inside will still be raw.
- Carefully pour the herb mixture into the channel, using a small knife to poke the mixture into the channel cut into the meat. Add the sage, rosemary sprigs and crushed garlic to the pan and place the pan into the preheated oven. Roast the pork loin, basting occasionally with the pan drippings; about 30 to 40 minutes or until the internal temperature is between 145 to 160 degrees F when inserted with a meat thermometer.
- Remove the roasted pork loin from the oven, cover with foil and allow the pork to rest 10 to 15 minutes. To serve, place the pork on a carving board and cut into generous slices, drizzled with the pan juices.
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