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Sage and Rosemary Pork

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Old 12-11-2005, 05:43 AM   #1
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Join Date: May 2004
Location: Richardson, Texas USA
Posts: 4,013

Default Sage and Rosemary Pork

Filling
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

Pork Loin
1 boneless center loin pork roast (about 2 pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
fresh sage leaves for garnish
Sprigs rosemary 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 degrees 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" 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" 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 into the center registers 155 degrees F and the juices run clear. Let stand for 10 minutes before carving. To prevent slices from unrolling, skewer the roast every 1/4" 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 sage leaves and rosemary sprigs.

Makes 6 servings. Per serving:
306 calories, 19g fat, 5 g saturated fat, 31 g protein, 1 g carbohydrate, 0 g dietary fiber, 97 mg cholesterol, 506 mg sodium
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Barbara - Started South Beach 5/22/4
HW/SW/CW/GW - Jan start 169 goal of 2
214/197/169/135

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Old 12-12-2005, 01:01 PM   #2
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Join Date: Jun 2005
Location: KY
Posts: 625

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Cool! Thanks for this, Barb!
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