Herb Roasted Pork Loin

Source- Foodnetwork.com

Found this recipe awhile ago, and when pork loin was on sale I decided to go ahead and make it.  The rub gives awesome flavor to the pork.  I definitely wasn't a fan of the Parsley Shallot Sauce, but that could be partly due to not following the measurements exactly.  H liked it, so it wasn't a complete waste.

Sorry, no picture I forgot to take one.  :(

Ingredients

• 2 garlic cloves, minced (1 tablespoon)
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
• 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
• 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
• 1/2 cup Parsley Shallot Sauce, recipe follows

 Parsley Shallot Sauce:

• 1 1/2 cups lightly packed flat-leaf parsley leaves
• 2 tablespoons coarsely chopped shallot
• 3 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• Combine all ingredients in a blender and puree.

Preparation

• 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.

 Next Time-As stated the sauce wasn't that great, but the pork was fine.  I'd say that nothing needs to be changed.