Tuesday, January 10, 2012

Sage and Rosemary Pork - Phase 1 South Beach Diet

Serves 6
Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the loin. This recipe is perfect when you're having guests for dinner.

2 tablespoons chopped parsley
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

2 pounds boneless center-loin pork roast
3/4 teaspoon salt
1 teaspoon ground black pepper
1/3 tablespoon extra-virgin olive oil
Fresh sage leaves, for garnish
Rosemary sprigs, for garnish

To make the filling: In a small bowl, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt, and pepper.

To make the pork loin: Preheat the oven to 350°F.

Butterfly the pork loin. Sprinkle the top side of the butterflied loin with half of the salt and pepper. Spread the filling evenly across the loin, leaving a 1?2-inch border along the edge where you made the first cut.

Beginning at the opposite edge, roll the loin up to wrap the filling. Using kitchen twine, tie the loin every 1 1?2 inches to hold its shape.

Rub the loin with the oil and sprinkle with the remaining salt and pepper. Place the loin in a small roasting pan and position on the center rack of the oven. Roast for 1 hour, or until a thermometer inserted in the center registers 155°F and the juices run clear. Let stand for 10 minutes before carving. To prevent slices from unrolling, skewer the roast every 1/4 inch with wooden picks along the edge where the roll ends. Slice crosswise between the wooden picks and ties. Remove the kitchen twine before serving. Garnish with the sage leaves and rosemary sprigs.

1 comment:

  1. I have a loin in the freezer. You know I don't have all those ingredents. Maybe I'll try.