This sage pork roast is a very hearty dish, that gets its flavor from garlic cloves stuffed into slits in the meat and then sprinkled with dried sage and thyme.
Ingredients needed to make a sage pork roast:
1 boneless pork double loin roast, trimmed and tied. (about 3-pounds)
2-large cloves of garlic, cut in silvers
1-tablespoon olive oil or vegetable oil
1-1/2 teaspoons dried sage
1-1/2 teaspoons thyme leaves
1/4-teaspoon freshly ground black pepper
1/2-cup dry white wine or 1/2-cup beef broth
2-tablespoons minced parsley
Preheat your oven to 350 degrees. Cut about 12- small slits randomly around the pork roast. Insert the garlic silvers into each slit. Rub the surface of the pork roast with olive oil. Sprinkle with the dried sage, thyme leaves, salt and ground black pepper.
Place the pork roast on a rack in a roasting pan. Insert a roasting thermometer in the center. Roast, uncovered, for about 1-1/2 to 2 hours or until the thermometer registers 155 degrees F. Remove pork roast from roasting pan, place on large platter, cover the meat with foil and let stand 15 minutes before carving.
Meanwhile, pour the dry white wine or broth into the roasting pan, stirring to loosen the browned bits. Cook over moderate heat until mixture starts to bubble and cook a little longer, just until slightly thickened.
Slice the pork roast; drizzle the wine mixture over the meat. Sprinkle with the minced parsley.
Serves 8 to 10.