Herbed Pork Roast

• 1 (4- to 5-lb.) untrimmed pork loin roast
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground pepper
• Kitchen string
• 5 tablespoons olive oil, divided
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

1. Preheat oven to 425u0b0. Sprinkle pork with salt and pepper. Tie pork with kitchen string, securing at 2-inch intervals.
2. Cook pork, fat side down, in 3 Tbsp. hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place, fat side up, on a wire rack in an aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch-deep) cuts in pork.
3. Stir together sage, next 3 ingredients, and remaining 2 Tbsp. oil. Stuff herb mixture into slits in pork.
4. Bake at 425u0b0 for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 150u0b0. Let stand 10 minutes before serving.

kosher salt, ground pepper, kitchen string, olive oil, fresh sage, parsley, thyme, rosemary

Taken from www.myrecipes.com/recipe/herbed-pork-roast (may not work)