Loading Video...

Herb Roasted Pork Loin with Parsley Shallot Sauce

  • Level: Easy
  • 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)
Save Recipe

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

  1. Preheat the oven to 350 degrees F. 
  2. 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:

  1. Combine all ingredients in a blender and puree. 

Herb-Roasted Pork Loin with Gremolata

Roast Pork Loin with Applesauce

Roasted Stuffed Loin of Pork

Roasted Stuffed Pork Loin

Roast Pork Loin with Applesauce

Roast Loin of Pork with Fennel

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

Roasted Pork Loin with Roasted Garlic Vinaigrette