Rosemary-Sage Pork Loin

September, 2018

Pair this savoury pork dish with roasted vegetables and  Cinnamon Crabapple Butter 

1 boneless pork loin roast

2 cloves garlic, minced

1 sprig fresh rosemary, chopped

¼ cup fresh sage, chopped

¼ cup onion, minced

1 Tbsp coarse sea salt

1 Tbsp fresh ground pepper

2 Tbsp extra virgin olive oil

Combine all ingredients (except pork) in a food processor. Process until a paste forms.

Make a slit down the centre of the pork loin, and fill it with herb paste. Rub the outside of the pork with the remaining paste. Let sit for 2–3 hours in the refrigerator.

Preheat the grill to 350°F. Spray it with non-stick cooking spray or brush lightly with oil. Place a drip pan underneath the grill to avoid flare-ups.

Grill the pork loin for about 30–45 minutes with the lid closed. Flip the pork loin roast, and cook for another 30–45 minutes. Using a meat thermometer, check the internal temperature of the roast, and cook to desired doneness.

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