Okay, you might be thinking that the picture above does not look like a pork loin. You're right. When you look at the picture below, you still might be struggling to see the pork loin. Yep, I focused on the roasted green beans and the roasted potatoes instead of the pork loin. Maybe I did it on purpose because this dish is all about the rub on the pork loin. Or maybe I just didn't know what I was focusing on, you'll never know, will you?



Pork loin is good, but I find it a little bland. I usually try to brine it or soak it in a marinade. But, as often happens, I forgot to take it out of the freezer ahead of time, and so I had to search for a simple rub. I found this recipe in . It was amazing. This was the most flavorful pork that I've ever had. Seriously. No marinating, no brining, no waiting. Rub it in and roast and enjoy the lemony, herby goodness.

Roast Pork Loin Arista
Serves 4

1 Boneless pork loin, tied
4 fresh sage leaves
leaves from 4 fresh rosemary sprigs
grated zest of 1 lemon
salt and freshly ground black pepper
3 tablespoons olive oil
2 cloves garlic, unpeeled
3/4 cup dry white wine

Make 4 shallow incisions on the fat on the top and then on each side of the meat. Finely chop the sage and the rosemary and then combine with lemon zest and a little salt and pepper. Rub the mixture into the pork, getting it in good in the incisions.Coat the bottom of a roasting pan with a couple of tablespoons of the olive oil. Place the roast and garlic cloves in the pan, and drizzle with 1 tablespoon of olive oil.

Roast the pork, basting and turning halfway through for about 1 1/2 hours. Turn the roast again, pour the wine over it, and increase the oven to 425, continue roasting about 10 more minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest 10 minutes before carving. Serve thinly sliced with pan juices.




I can't think of a better way to use your fresh rosemary and sage, so this will my entry this week for , hosted this week by Valentina at .