Stuffed Pork Loin with Rosemary Lemon and Sage
|1 (3 to 4 lb) pork tenderloin, trimmed of fat|
|Zest of 2 lemons|
|Handful of fresh sage, chopped coarsely|
|4 cloves of garlic, sliced|
|2 6-inch sprigs of fresh rosemary|
|3 tbs olive oil|
|Kosher salt and fresh black pepper to taste|
|butchers twine for tying tenderloin|
Pork loin is a wonderful meat, full of flavor and very lean. This recipe uses an herb stuffing to enhance flavor of the pork.
- Trim pork tenderloin of all fat and silver skin
- With a sharp knife, make a cut lengthwise 3/4 way through the pork. Take care not to cut all the way through.
- Season the inside of the pork with salt and pepper.
- Place the sage, parsley, sliced garlic and lemon zest evenly on the inside of the tenderloin.
- Place the whole sprigs of rosemary end to end inside the tenderloin.
- Close the tenderloin around the herbs, and tie with butchers twine from end to end, making sure the ingredients remain inside and the tenderloin maintains an even shape.
- Season the outside of the tenderloin with salt and pepper.
- In a saute pan heat olive oil using medium heat and brown the tenderloin on all sides.
- Place the tenderloin in a heat proof baking dish and roast for about 1 hour at 350 degrees.
- The tenderloin will be done with it registers 150 degrees using a meat thermometer.
- Let the tenderloin rest for 15 minutes, remove string and slice.
- Serve over rice.