Text Box: Garlic and Sage Studded Pork Loin Preheat oven to 375°F conventional oven or 350°F convection, or convection roast*. If you are using a built in meat probe, pre-heating the oven is not necessary. Remove pork loin from refrigerator 30 minutes before cooking. Using a small paring knife cut half inch slits into pork and insert a sliver of garlic and a piece of sage. Continue until the top and sides of the roast are evenly studded. Season pork generously on all sides with salt and pepper. Brush all sides, including ends, with mustard. Sprinkle herb mixture over the top and the sides of the roast. Place a rack on top of the baking dish, sheet pan or broiling pan and put pork on the rack. If you are using a probe, place it into the thickest end of the roast all the way in. Set probe temperature to 145°F for a slightly pink medium to medium well. Set probe to 153°F for a moist well done. Cook time will be approximately 1 hour and 15 minutes. Remove roast from oven and allow it to rest, uncovered, for at least 10 minutes. Roast will continue to cook outside the oven , reaching an additional 7 degrees internal temperature or more. *For pork tenderloin, follow above directions using two tenderloins. Set oven to 350°F convectional or convection roast for 25-30 minutes cooking pork to an internal temperature of 145°F. Rest for 10 minutes and serve. Copyright © L.L.C. 2006 Savor the Moment

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Text Box: One 3 to 3 ½ lb boneless pork loin 5 cloves peeled garlic, ends trimmed, slivered 10 sage leaves, torn in half Kosher salt and freshly ground black pepper ½ c. brown or stone ground mustard ¼ c. dried herb mixture such as Herbes de Provence or Italian seasoning ½ c. Italian parsley leaves, finely chopped Serves 6-8

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