Thyme and Rosemary Pork Roast

This recipe is from the South Beach Diet. It uses fresh herbs and only takes an hour to roast. In all my years of cooking, I’d never done a pork roast before. It had a layer of fat on it which I trimmed, as I’m not a lover of fat. However, I left a little on and I noticed that it rendered on cooking by larding the roast. So maybe it was a good thing! The measurements were a little strange, e.g. 2/3 tablespoon, so I used my best judgment. It turned out juicy on the inside though the ends were dry. I’d say this recipe is a keeper!

FILLING:
2 tablespoons chopped parsley or cilantro (2/3 tablespoon in original recipe)
1 tablespoon chopped fresh thyme leaves or sage. (1/2 tablespoon in original recipe)
1 tablespoon chopped fresh rosemary (1/3 tablespoon in original recipe)
1-4 cloves garlic, minced (ONE clove is not enough! I like lots of garlic.)
1 tablespoon extra virgin olive oil
2 teaspoons Dijon mustard (2/3 teaspoon in original recipe)
dash salt
dash ground black pepper

PORK LOIN:
2 lbs boneless center cut loin pork roast
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 tablespoon extra virgin olive oil
Fresh sage leaves, for garnish, optional
Sprigs rosemary, for garnish, optional

Instructions
Make the filling: In a small bowl, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt, and pepper. To make the pork loin: Preheat the oven to 350°F. Trim excess fat, if desired.

Butterfly the pork loin. Starting from the side, cut through the middle of the roast until you can open it out like a book. Sprinkle the one side of the butterflied loin with half of the salt and pepper. Spread the filling evenly across the loin, leaving a 1/2″ border around the edges. Bring the two sides back together. Using kitchen twine, tie the loin every 1 1/2 ” to hold its shape.

Prepare the pork loin for roasting. Rub the loin with the oil and sprinkle with the remaining salt and pepper. Place the loin in a small roasting pan and position on the center rack of the oven.

Roast for 1 hour, or until a thermometer inserted in the center registers 155°F and the juices run clear. Let stand for 10 minutes before carving. To prevent slices from unrolling, skewer the roast every 1/4″ with wooden picks along the edge where the roll ends.

Serve. Slice crosswise between the wooden picks and ties. Remove the kitchen twine before serving. Garnish with the sage leaves and rosemary sprigs if using.

Nutritional Information:
306 calories
19 total fat (5 g sat)
97 mg cholesterol
1 g carbohydrate
31 g protein
0 g fiber
506 mg sodium