Garlic and Sage Roast Pork
Per ServingGarlic and Sage Roast Pork |
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|---|---|---|
| Makes: 14 servings | ||
| Serving Size: 3 oz. pork | ||
| Calories | 145 | |
| Fat | 7 | g |
| Saturated Fat | 2.6 | g |
| Carbohydrate | 1 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Cholesterol | 45 | mg |
| Sodium | 60 | mg |
| Potassium | 265 | mg |
| Protein | 17 | g |
| Phosphorus | 110 | mg |
| Choices: Lean Meat 3 | ||
- Makes: 14 servings
- Serving Size: 3 oz. pork
- Preparation Time: 10 minutes
- Cooking Time: 1 hour, 30 minutes
Ingredients
| 1 | boneless lean pork loin roast (3 lbs.) | |
| 2 | Tbsp. | finely minced garlic |
| 2 | Tbsp. | finely minced fresh sage |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | ground black pepper |
| 1 | Tbsp. | olive oil |
| 1 1/2 | cups | dry white wine or low-fat, |
| reduced-sodium chicken broth, divided |
Directions
- Preheat the oven to 425 degrees. Add a rack to a large roasting pan. Coat the rack with cooking spray. Use paper towels to blot excess moisture from the roast. Place the pork on the rack. In a small bowl, combine the garlic, sage, salt, and black pepper. Using a thin-bladed knife, make about 6 diagonal slits across the top of the pork loin roast, cutting about one-third through the roast. Using your fingers, insert some of the garlic-sage mixture into each slit. Rub the remaining mixture over the top of the roast. Rub the pork with the olive oil.
- Roast the pork for 30 minutes. Pour about 1/2 cup of wine over the roast and lower the temperature to 325 degrees. Continue to roast for an additional hour, adding about 1/3 cup wine to the pan every 15 minutes, until the internal temperature of the roast reaches 150 degrees on a meat thermometer.
- Remove the roast from the oven to a platter, and tent it with foil to keep it warm until serving time. Slice the pork and serve.
