Thursday, October 22, 2009

Roast Loin of Pork with Sage

The mornings are quite frosty, we even have to scrape off the car windows, but believe it or not, the sage in the herb garden is still growing strongly.
Actually besides being an extremely hardy herb it also multiplied and grew like a weed! Ron had a great idea of using a bunch of this lovely herb on the pork roast. He started by seasoning the pork roast his usual way, by studding it with garlic and cloves, covering it with Dijon mustard and seasoning it very well with just freshly ground pepper and kosher salt.
The new twist then was to utilize the abundant sage.

He covered the entire roast with the sage leaves and then roasted it in the oven at 375 degrees. For about a titch over an hour. (You will have to adjust the cooking time to the size of your pork roast). What a wonderful juicy roast this turned out to be! Seriously I can't rave enough about how great this tasted, absolutely fantastic! We usually have left over pork roast for sandwiches but this time everybody had seconds.( Sorry no pictures of the finished roast we were all too anxious and hungry to take photos, it smelled so good we just wanted to EAT!)

1 comment:

Velva said...

Oh my! I have a sage bush that is growing next to my patio that is just lush! I think this cooler weather is going to give it a growth spurt before the cold finally takes hold. At least until spring. We love pork roast, and this is a great way to enjoy the sage. Great job!