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Recipe courtesy of Ellie Krieger

Show: Healthy Appetite with Ellie Krieger

Episode: It's the Weekend

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Herb Roasted Pork Loin with Parsley Shallot Sauce

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2 videos | Herb Roasted Pork Loin (04:54)

Total:: 1 hr 50 min
Prep:: 20 min
Inactive:: 15 min
Cook:: 1 hr 15 min

Yield:: 8 servings (serving size is 4oz of meat and 1T of sauce)

Level:: Easy

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Herb Roasted Pork Loin (04:54)

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Easy Breezy Shallot Sauce (02:30)

Ingredients

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
One 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

Directions

Watch how to make this recipe.

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.

My Private Notes

Name: Herb Roasted Pork Loin with Parsley Shallot Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 servings (serving size is 4oz of meat and 1T of sauce)
Ingredients: 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; One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat; 1/2 cup Parsley Shallot Sauce, recipe follows; 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