1teaspoongarlic minced + 2 cloves, peeled and crushed
3tablespoonsextra-virgin olive oil
Kosher salt and freshly cracked black pepperto 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.
Recipe adapted from Epicurious.comServing Suggestion: Turn this into a one-pot meal by adding some baby Yukon gold potatoes, carrots, onions and/or brussels sprouts to the pan to have instant flavorful vegetables to accompany the pork.
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