Free of: All top allergens and gluten-free.

Ingredients

• 1 boneless centre-cut pork loin (3 – 4 lbs)
• 2 tbsp (30 mL) olive oil
• 4 garlic cloves, minced
• 1 tbsp (15 mL) dried rosemary
• 1 tbsp (15 mL) dried sage
• 1 tbsp (15 mL) dried oregano
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) ground pepper

Method

1. Combine spices, olive oil, garlic, salt and pepper and rub onto pork loin.
2. Let stand for 30 minutes at room temperature.
3. Preheat oven to 450°F.
4. Heat oil in an oven-proof pan over medium-high heat. Sear pork on all sides until golden brown.
5. Move pork to oven and roast for 10 minutes.
6. Reduce temperature to 250°F and continue cooking for 1 hour or until a meat thermometer in the centre of the roast reads 150°F.
7. Place roast on a cutting board. Tent with foil and let stand for 10 minutes before carving.
8. Serve at once with Pommes Anna and Braised Red Cabbage.

Suggested Side (pictured): Braised Red Cabbage

Recipe by Simon Clarke

First published in Allergic Living magazine.
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