Roast Pork with Garlic and Sage

1. 1

   Preheat the oven to 475.

2. 2

   Make 12 small cuts along the pork loin.

3. 3

   With the point of a sharp knife, insert a sage leaf and a piece of garlic into each cut.

4. 4

   Tuck the remaining garlic and sage between the meat and the bones.

5. 5

   Season the roast with salt and pepper.

6. 6

   Set the meat in a heavy pan and roast in the upper third of the oven for about 50 minutes, basting occasionally after the first 10 minutes.

7. 7

   The roast is done with the juices have only a tinge of pink and an instant-read thermometer inserted in the center reads 135.

8. 8

   Cover the roast loosely with foil and let stand for at least 10 minutes before carving to allow the juices to settle and the internal temperature to rise to 145.

* Per serving · 4 servings · Values may vary.

No additional tips available.