Pot-Roasted Herb-Scented Pork Loin

Name: Pot-Roasted Herb-Scented Pork Loin
Yield: makes 8 servings
Ingredients: 1/2 cup fresh rosemary leaves, plus two fresh rosemary sprigs; 6 tablespoons extra-virgin olive oil; 10 cloves garlic; 16 fresh sage leaves; 2 teaspoons salt; 3 1/2 pounds boneless loin of pork roast (see note below); 1 bay leaf; Freshly ground black pepper

December 9, 2011

Cooks' Note

When preparing a boneless loin of pork, butchers have a tendency to cut away the “tail”—that fatty, tapered strip that extends from the eye of the loin to the tip of the bone. Ask your butcher to leave the tail intact when boning pork for this recipe—it plays an important role in stuffing the roast and keeping the roast moist as it cooks.

Recipe notes

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