Sage and Rosemary pork
Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the lion. this recipe is perfect when you're having guests over for dinner.
prep 25minutes
roast about 1 hour
makes 6 main dish serving
ingredients:
filling
3 garlic cloves, minced
3 garlic cloves, minced
3 tablespoon extra virgin olive oil
2 tablespoon chooped fresh parsley leaves
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoon dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
pork loin
boneless center pork lion roast(about 1 kilo)
3/4 teaspoon salt
1/2 teaspoon ground black pepper kitchen string for tying pepper kitchen string for tying roast
1 tablespoon extra virgin olive oil fresh rosemary, sage, and thyme springs for garnish
preparation
1. prepare filling: in small bowl, combine garlic, oil parsley, sage, rosmary, dijon, pepper, and salt.
2. prepare pork loin: preheat oven to 350F. Butterfly pork lion: with long sharp knife parallel to work surface, and starting at 1 long side, horizontally cut pork loin three quarters of the way through and open like book. place butterflied pork between 2 sheets of plastic wrap. with flat side of meat mallet or with rolling pin, pound pork to about 1/2 inch thickness.
3. sprinkle top side of pork with half of salt and pepper, then spread evenly with filling, leaving 1/2 inch border around edges. starting at narrow end, roll pork to enclose filling. with string, tie pork at 1 1/2 inch intervals to hold its shape.
4. rub pork with oil and sprinkle with remaining salt and pepper. place pork, seam side down, in small roasting pan (13" by 9" ) in center of oven. roast pork, uncovered, 1 hour or until meat thermometer inserted in thickest part of roast reaches 150F and the juices run clear. (internal temperature of meat will rise to 155F upon standing.)
5. when roast id sone, transfer to warm platter and let stand 10 minutes to set juices for easier carving
6. to prevent slices from unrolling, skewer the pork every 3/4 inch with wooden skewers along the edge where the roll ends. slice crosswise between skewers and string. remove sewers and string before serving. garnish with rosemary, sage, and thyme springs.
each serving: about 306 calories, 31g protein, 1g carbohydrate, 19g total fat (5g saturated) 0g fiber, 97mg cholesterol 506mg sodium
Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the lion. this recipe is perfect when you're having guests over for dinner.
prep 25minutes
roast about 1 hour
makes 6 main dish serving
ingredients:
filling
3 garlic cloves, minced
3 garlic cloves, minced
3 tablespoon extra virgin olive oil
2 tablespoon chooped fresh parsley leaves
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoon dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
pork loin
boneless center pork lion roast(about 1 kilo)
3/4 teaspoon salt
1/2 teaspoon ground black pepper kitchen string for tying pepper kitchen string for tying roast
1 tablespoon extra virgin olive oil fresh rosemary, sage, and thyme springs for garnish
preparation
1. prepare filling: in small bowl, combine garlic, oil parsley, sage, rosmary, dijon, pepper, and salt.
2. prepare pork loin: preheat oven to 350F. Butterfly pork lion: with long sharp knife parallel to work surface, and starting at 1 long side, horizontally cut pork loin three quarters of the way through and open like book. place butterflied pork between 2 sheets of plastic wrap. with flat side of meat mallet or with rolling pin, pound pork to about 1/2 inch thickness.
3. sprinkle top side of pork with half of salt and pepper, then spread evenly with filling, leaving 1/2 inch border around edges. starting at narrow end, roll pork to enclose filling. with string, tie pork at 1 1/2 inch intervals to hold its shape.
4. rub pork with oil and sprinkle with remaining salt and pepper. place pork, seam side down, in small roasting pan (13" by 9" ) in center of oven. roast pork, uncovered, 1 hour or until meat thermometer inserted in thickest part of roast reaches 150F and the juices run clear. (internal temperature of meat will rise to 155F upon standing.)
5. when roast id sone, transfer to warm platter and let stand 10 minutes to set juices for easier carving
6. to prevent slices from unrolling, skewer the pork every 3/4 inch with wooden skewers along the edge where the roll ends. slice crosswise between skewers and string. remove sewers and string before serving. garnish with rosemary, sage, and thyme springs.
each serving: about 306 calories, 31g protein, 1g carbohydrate, 19g total fat (5g saturated) 0g fiber, 97mg cholesterol 506mg sodium