Roasted Pork with Sage, Rosemary, and Garlic

Ingredients for Roasted Pork with Sage, Rosemary, and Garlic

• 1 boneless pork loin (about 900g )

• 1 1/2 teaspoons chopped fresh sage plus 2 sprigs

• 1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs

• 1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed

• 3 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• Sea salt

How to make Roasted Pork with Sage, Rosemary, and Garlic

Preheat the oven to 191°C. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the centre of the loin running from one end to the other.

Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).

Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.

Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.

Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.

If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.

If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the centre. You can expect a reading before the final resting of about 57°C. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 66°C

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.