Roasted Pork with Rosemary and Sage
Jacob Dean is a food and travel writer and psychologist based in Oaxaca, Mexico.
Adapted from http://www.seriouseats.com/recipes/2010/04/pork-rib-roast-with-rosemary-and-sage-recipe.html
Ingredients
Ingredients
- 1 bone-in 10- to 12-rib pork loin, removed from refrigeration 45 minutes to 1 hour before cooking to allow to warm to room temperature
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped sage leaves
- 4 large garlic cloves, peeled and pureed or mashed to a paste
Equipment
- 1 full size rimmed baking sheet
- 1 roasting rack
- Roasting twine
Preparation
1. Place the loin with the ribs facing upward and make a 5 to 8 cm (2 to 3 inch) deep incision next to the rib bone, running the length of the loin. Open the flap and rub with a liberal amount of kosher salt and fresh black pepper. Next, rub the rosemary, sage, and garlic on the interior of the flap, taking care to coat the interior evenly. Reassemble the loin by closing the flap and use roasting twine to tie the meat back together (the roast should be tied between every second rib, for a total of approximately 5 to 6 ties). Liberally season the outside of the roast with kosher salt and fresh-ground pepper and rub into the meat.
2. Pre-heat the oven to 121° C (250° F). Place a roasting rack on a baking sheet and arrange the loin ribs-up on the rack. Roast until the internal temperature measures between 57- 60° C (135-140° F), about 2 hours. Remove the rack from the oven and allow to rest for approximately 10 minutes; meanwhile, raise the temperature of the oven to 260° C (500° F).
3. Return the loin to the oven and roast until the exterior is crisp and browned, 10 to 15 more minutes. Remove from the oven and let rest for a minimum of 15 minutes.
4. When ready to serve, transfer pork loin to a carving board and slice between either every rib or every other rib to create the portion desired. Serve immediately, as meat will dry out once sliced.
Jacob Dean
Jacob Dean is an award-winning food and travel writer, editor, and psychologist based in Mexico. He was the Updates Editor at SeriousEats and has also been a freelance columnist for The Michelin Guide, an Editor-At-Large for The Cook’s Cook, and a recipe cross-tester for Serious Eats and The New York Times. Jacob’s first article about food appeared in the New York Times when he was 18. He began writing regularly while earning his doctorate in clinical psychology and became a full-time journalist after graduating.
Courtesy photo
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