Boneless Pork Loin

[mos]

Boneless Pork Loin
3 to 4 lb boneless center-cut pork loin
4 to 5 garlic cloves, minced
1 tbs Kosher salt
1 tbs fresh sage, minced
1 tbs fresh rosemary leaves, chopped
1 tbs fresh thyme leaves, chopped
1 tsp black pepper
2 tbs olive oil
About 30 min before ready to roast, take the pork loin out of the fridge and let it sit at room temperature.
Preheat oven to 450°.
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.
Roast for 15 min, then turn the oven temperature down to 300°. Let the loin continue roasting for another 30 to 40 min or until the internal temperature reaches 135°.
Take the roast out of the oven and cover it with foil.

Let it rest 10 to 15 min, during which time the roast’s internal temperature will cruise up to around 140° at which point it is ready to slice and serve. Serves 8

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