Roast Pork Loin With Sage Recipe
Ingredients
1 pork loin roast (about 5 lb/2.2 kg) 1
2 tsp dried sage 10 mL
2 tsp vegetable oil lO mL
Pepper
1/4 cup fresh bread crumbs 50 mL
1/4 cup chopped fresh parsley 50 mL, Pan Gravy
Directions
Remove string from roast and trim off thin outer layer of fat; retie with butcher's string.
Place pork, bone side down, on greased rack in shallow roasting pan.
Combine sage with oil; brush over pork.
Season with pepper.
Let stand at room temperature for 30 minutes.
Roast in 325°F (160°C) oven for 1 hour.
Combine bread crumbs with parsley; press onto fat side of pork.
Roast for 1-1/2 to 1-3/4 hours longer or until crumbs are crisp and meat thermometer registers 160-170°F (70-75°C).
Transfer to warm platter; cover with foil and let stand for 15 minutes before carving and serving with Pan Gravy.
Place pork, bone side down, on greased rack in shallow roasting pan.
Combine sage with oil; brush over pork.
Season with pepper.
Let stand at room temperature for 30 minutes.
Roast in 325°F (160°C) oven for 1 hour.
Combine bread crumbs with parsley; press onto fat side of pork.
Roast for 1-1/2 to 1-3/4 hours longer or until crumbs are crisp and meat thermometer registers 160-170°F (70-75°C).
Transfer to warm platter; cover with foil and let stand for 15 minutes before carving and serving with Pan Gravy.
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