PORK ROAST WITH
FRESH SAGE

Our flavorful secret is a fresh-herb paste. For greater flavor absorption, rub the meat ahead of time and refrigerate for up to twenty-four hours. Bone-in cuts, such as this one, take a little longer to cook but are the most flavorful.


ACTIVE TIME: 15 MIN · TOTAL TIME: 2 HRS 15 TO 30 MIN · MAKES: 8 MAIN-DISH SERVINGS


¼ CUP CHOPPED FRESH PARSLEY

2 TABLESPOONS CHOPPED FRESH SAGE

2 GARLIC CLOVES, FINELY CHOPPED

½ TEASPOON DRIED THYME

1 TEASPOON SALT

½ TEASPOON GROUND BLACK PEPPER

1 BONE-IN PORK LOIN ROAST
(4 POUNDS), TRIMMED

7 CUP DRY WHITE WINE

8 CUP CHICKEN BROTH



1 Preheat oven to 350°F. On cutting board, chop parsley, sage, garlic, thyme, salt, and pepper together, occasionally crushing mixture with side of chef’s knife, to make thick paste.

2 Place roast in small roasting pan (13" by 9") and rub herb paste on pork. Roast pork until meat thermometer inserted in thickest part of roast (not touching bone) reaches 160°F, 2 hours to 2 hours 15 minutes. Internal temperature of meat will rise to 170°F upon standing.

3 When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving.

4 Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling. Remove pan from heat; skim and discard fat. Serve sauce with roast.


EACH SERVING: ABOUT 268 CALORIES | 35G PROTEIN | 1G CARBOHYDRATE | 12G TOTAL FAT (4G SATURATED) | 99MG CHOLESTEROL | 440MG SODIUM