Porc rôti avec sauge, romarin et ail

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

• Sel kasher et poivre noir fraîchement moulu

• Sel de mer

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

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.