Sage and Garlic Rubbed Pork Loin
Author: 
Recipe type: Entree
Serves: 4
 
A simple dish with juicy results. You will love this.
Ingredients
  • 2 pound pork loin (½ of a 4 pound loin)
  • 2 or 3 cloves of garlic
  • 1 teaspoon kosher salt
  • 1 heaping Tablespoon fresh sage
  • 1 tablespoon olive oil
  • 7 strips of bacon (preferably thick cut)
Instructions
  1. Remove the pork from the refrigerator at least 30 minutes before cooking. Preheat the oven to 400 degrees. Find a cast iron pan or other oven safe baking dish.
  2. Chop the garlic. Add the salt to the garlic and continue to chop it until it gets to the consistency of a chunky paste. Add the sage to the garlic and chop it a bit more to combine it thoroughly. Drizzle the olive oil over the garlic and sage and mix it into the paste.
  3. Pat the piece of pork dry with a paper towel and place it in the skillet or baking dish, fat side up. Rub the garlic and sage paste all over the piece of pork, top and bottom. Take the strips of bacon and wrap them around the seasoned pork, one around each end and the remaining draped over the top and tucked under the bottom.
  4. Place the skillet in the hot oven. Cook the pork until a meat thermometer stuck into the middle of the meat registers 130 degrees. The pork will continue to cook once it is taken out of the oven. As you approach 130 degrees, if the bacon has not browned nicely, consider giving it a minute or two under the broiler so that it is browned and crispy when you remove it from the oven.
  5. Tent the pork lightly with foil and let it rest for approximately 20 minutes before carving.
  6. Remove the pork to a cutting board to carve it, and pour the pan juices into a fat separator. Carve the pork into thin slices and serve it with the separated juices. Discard the fat. This is a salty pan juice, so consider skipping it or lightening it with a little chicken broth if you are salt averse.
Recipe by kelly yandell at http://www.themeaningofpie.com/2011/02/sage-and-garlic-rubbed-pork-loin/