Recipe for Sage and Rosemary Pork with Brussel Sprouts
Based on my previous post about dinner, Phil mentioned wanting the recipe for the Pork Loin that I made. Here it is, in full:
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
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
Making the Filling
In a small bowl, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt, and paper.
Making the Pork Loin
Preheat the oven to 350.
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 ever 1 1/2″ to hold its shape.
Rub the loin with 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 155F 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 the sage leaves and rosemary sprigs.
Notes from Felix: Butterflying the loin was a new thing for me, but ended up being pretty easy. I may have done it wrong, but I more or less just sliced the thing in half.
The pork loin itself is a pretty large chunk of meat. Imagine a small, thick dictionary that bulges at the cover. To butterfly the loin, I just started cutting in the middle and slowly unrolled the loin as I cut. Take care to not cut all the way through, as you’ll wind up with two separate pieces… when what you really want is just one long piece (which you’ll eventually roll back up).
I’d never cooked with fresh sage before, and it was also the first time in a long while that I cooked with fresh rosemary. I’m addicted, and now want to use fresh herbs ALL the time.
Oh, and for those interested in the brussel sprouts… here’s a good video recipe that I used. I’m a really big fan of Everyday Food, and it’s a terrific cooking show to watch on a lazy Saturday/Sunday afternoon.