Roasted Pork Loin

3 Tb chopped garlic
1 TB chopped fresh Rosemary
1 TB chopped fresh sage
1 TB chopped fresh thyme
1 TB chopped fresh Italian Parsley
½ tsp salt
¼ tsp black pepper
1 (3 lb) pork loin roast, tied
1 TB olive oil
¼ C Italian Bread Crumbs
½ c white wine (can substitute chicken broth)
1 ¾ C chicken stock
2 TB cornstarch mixed with 2 TB chicken stock

Preheat Oven to 500 degrees

Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1 to 2 in long slits randomly around the pork roast. Rub the roast with the olive oil, then fill the slits with the herb past. Rub the remaining herbs on the outer surface. Roll the roast in the breadcrumbs to coat it completely.

Place the roast in a lightly greased roasting pan (don’t use a rack in the pan) and cook for 20 minutes in the preheated oven. At this point the toast will have formed a crust on the outside. Turn the roast over and reduce the oven heat to 350 degrees. Bake for 40-45 minutes, turning it every 15 minutes, until the internal temperature reaches 160 degrees. Remove the roast from the oven and transfer it to a plate. Cover it with aluminum foil and let rest for 15-20 minutes.

While the roast is resting, put the roasting pan on medium high heat on the stovetop and stir in the win and chicken stock. Cook for 5 minutes scraping up any brown bits from the bottom of the pan. Strain the juices into a saucepan and reduce on medium-high heat for 5 minutes. Remove from the heat and stir in the cornstarch slurry. Return to the heat and cook until the sauce clears and thickens, about 1 minute. Make sure the roast is done! Check with a meat thermometer.


To serve, cut the strings from the roast, slice into thin slices and ladle some of the sauce over the meat.