Pork Roast with Sage or Rosemary Herb Rub

(The roast in these photos was just over two pounds and made six generous servings. Recipe adapted from How to Cook Everything by Mark Bittman.)

boneless pork loin roast, 2-4 lbs.
1 T olive oil
1 T Sage, Rosemary, and Garlic Herb Rub or 2 tsp. Rosemary and Garlic Herb Rub (see below for more information)

Equipment needed:
Polder Meat Thermometer or instant read meat thermometer

Remove pork roast from refrigerator and trim only very large pieces of fat, leaving most of the fat on the roast. Cut diagonal slits across the top of the roast, then rub all sides of roast, first with olive oil, then with Sage, Rosemary, and Garlic Herb Rub or Rosemary and Garlic Herb Rub. (The sage rub has a much stronger flavor, so unless you really like sage I would use the rosemary rub. The rosemary rub has much more salt, so be careful not to use too much if you use that one. With either rub, use a bit more if your roast is larger.)

Preheat oven to 450F/230C while pork comes to room temperature (at least 60F/30C.) (If you have the Polder thermometer, insert and use to check the temperature of the roast. If using instant read thermometer, keep checking until roast reaches room temperature.)

When meat is room temperature, put roast in oven and cook 15 minutes. Then lower heat to 325 and roast until meat thermometer shows a temperature of 145F/63C. Roasting time will be about 25 minutes per pound, but for best results use a thermometer to tell when to remove the roast, not the time.

When roast has reached 145F/63C, remove from oven and let meat rest 10-15 minutes. Slice and serve hot. The second time I made pork roast like this I ate it with Elise's Horseradish Sauce, a great flavor combination with the pork.


This printable recipe from KalynsKitchen.com.