Pork Loin with Garlic and Herbs

To prepare this roast pork loin recipe, we first rub a boneless pork loin with a simple blend of garlic and seasonings and then roast it to perfection.

1 (3-4 lb) center-cut pork loin, boneless
4-5 cloves garlic, minced
1 Tbsp. sea salt
1 Tbsp. fresh sage, minced
1 Tbsp. fresh rosemary leaves, minced
1 Tbsp. fresh thyme leaves, minced
1 tsp. black pepper, freshly ground
2 Tbsp. extra-virgin olive oil

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8). About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature.

In a small bowl, combine the oil, garlic, salt, pepper and herbs, and mix until paste forms.

Dry the pork loin with paper towels and rub it all over with the seasoning paste. Then set it on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle into the very center of the roast. If you're using the digital kind with a temperature alert function, set it to 135°F and transfer it to the oven.

Roast for 15 minutes, then turn the oven temperature down to 300°F. Let the loin continue roasting for another 30-40 minutes or until the internal temperature reaches 140°F. Take the roast out of the oven and cover it with foil. Let it rest 10-15 minutes, during which time the roast's internal temperature will cruise up to around 145°F at which point it is ready to slice and serve.

Makes 8 servings.

Cook's Notes: Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done).