Recipe

Sage-roasted pork loin

This moist sage-roasted pork loin is a deliciously simple mid-week family meal. Serve it sliced thickly with roasted vegetables and keep the leftovers for the kids' lunchbox sandwiches.

May 31, 2011 2:00pm
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Sage-roasted pork loin
  • 1 kilogram (2-pound) boneless loin of pork, rind removed
  • 2 tablespoon sea salt flakes
  • 2 tablespoon coarsely chopped fresh sage
  • 1 tablespoon olive oil

Method

Sage-roasted pork loin
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Tie pork at 5cm (2-inch) intervals with kitchen string.
  • 3
    Combine salt and sage in small bowl. Brush pork with oil; rub with salt mixture.
  • 4
    Place pork in baking dish; cover with foil. Cook pork 30 minutes; uncover, cook about a further 30 minutes or until pork is cooked as desired.
  • 5
    Cover pork loosely with foil; stand 10 minutes before slicing. Serve with roasted baby vegetables.

Notes

Ask your butcher to remove the rind and tie the meat with string. They will probably make a neater job of it.

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