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