Simple amazing dish..
Ingredients...
Pork loin with nice fat side for scoring
1 Lemon to zest
Fresh Sage
1 Garlic clove
Salt
Pepper
Olive oil
Cooking twine
Flat leaf Parsley
*NOTE* there are few amounts of how much to use because it is to your taste
Prep work...
Score the fat on back, slice into the center and press flat to stuff.
Zest the lemon,
Pull leaves off the sage stalk (see pic)
Chop 1/4 cup of flat leaf parsley leaves Finely slice one clove of garlic
Salt and pepper and olive oils the the ready
Lay loin with inside up and add zest, sage leaves (see pic) garlic and parsley and drizzle with olive oil.
Close the loin and make sure you stuff the inside ingredients back in if it tries to come out.
With the cooking twine tie the loin with the scored side up. Rub with olive oil sprinkle with salt and pepper.
Cook 400 for 45 min
Pull out the loin and set it on the cutting board to rest for at least 5 minutes. While its resting, garnish your plate.
Slice the loin into 1/2 inch slices and display on the plate, use the juices that were rendered from the loin cooking to pour around the it on the plate as a simple au jus.
Enjoy
Chef DeCuisine
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| Scored Loin |
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| Sliced |
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| Prep Work |
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| Zest |
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| Sage and Garlic |
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| Olive Oil, Salt and Pepper |
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| Tied and ready to go in the pan |
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| Foil covered pan |
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| 400° for 45 min |
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| Garnished plate |
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| Loin done |
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| Chef display |
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| Table ready plate to serve your diner |
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