I adopted some rosemary a few weeks ago. It lives in a pretty little pot in my living room, and I catch myself idly nibbling on the fronds when I’m talking on the phone. The scent permeates the air as soon as it’s touched, and it was almost overwhelming tonight when I snipped off a few whole branches to make this Rosemary Pork Loin.
Here’s the cast of characters (minus the fresh black pepper):
…pork loin, rosemary, sage, garlic, and kosher salt.
I’m fortunate to have a great neighbor who landscapes with herbs (I plan to do the same myself this fall), so I had access to fresh sage – two kinds to choose from, actually. I chopped several leaves of sage (about 10) along with the rosemary (about 1 tbsp), crushed some garlic (4 cloves), added a little kosher salt, and smashed it all together into a paste with a mortar and pestle.
I should use this tool more often. It makes me feel like a mad kitchen scientist.
I added a generous amount of black pepper and a bit of olive oil (2 tsp?) to the mixture, rubbed it on the pork loin, then roasted it for about 45 minutes at 400 degrees. I turned it after 30 minutes, and started with the fat side down.
I think it turned out okay.
(Inspired by Roast Pork Loin with Garlic and Rosemary, from Epicurious.com – originally from Bon Appétit, July 1999.)