Roast Pork Loin Recipe by Ruth Paget
Serves 6
Ingredients:
-5-pound center cut pork loin
-10 sage leaves
-2 tablespoons salt
-1 teaspoon thyme
-1 teaspoon dry garlic
-2 bay leaves
-1/2 cup olive oil
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-With a knife, make 10 slits about 1-inch apart on the fat side of the pork loin.
3-Insert sage leaves into each slit. Rub the pork loin with salt. Sprinkle the pork loin with thyme, garlic, and bay leaves.
4-Place the pork loin in a baking dish with a cover. Pour olive oil over the pork loin.
5-Cover the pork loin and let it marinate skin side down in the refrigerator for 12 hours.
6-Roast pork loin fat side up for 2½ to 3 hours. Cover the pan for the first hour. Then, remove the lid for the remaining baking time. Baste frequently and add water as needed.
Slice and serve pan juices as an au jus sauce.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
