Recipe of the Week 1/30/10

by Alison on February 21, 2010

Roasted Pork Loin with Parsley Shallot Sauce

  • 4 garlic cloves, minced (2 Tbsp)
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 1 Tbsp finely chopped fresh sage leaves or 1 tsp dried sage
  • 1 Tbsp finely chopped fresh rosemary leaves or 1 tsp dried rosemary, crumbled
  • 1 Tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  • 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat

Parsley Shallot Sauce

  • 1 1/2 cups packed flat leaf parsley leaves
  • 2 Tbsp coarsely chopped shallot
  • 3 Tbsp Dijon mustard
  • 2 Tbsp exta virgin olive oil
  • 2 Tbsp water
  • 2 tsp fresh lemon juic
  • 1/4 tsp salt
  • freshly ground pepper


Preheat the oven to 350 degrees F.

Mash the garlic and salt together with a fork until it forms a coarse paste.

Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork.

Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer.

Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

For the Parsley Shallot Sauce combine all ingredients in a blender and puree.

Makes 8 servings

Nutritional Analysis per Serving
5 WeightWatchers points
Calories 263
Total fat 16 grams
Saturated fat 4.7 grams
Protein 28 grams
Carbohydrates  3 grams
Fiber  1 gram
You can also double the sauce recipe and an extra tablespoon of the sauce is 1 point
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