Herb Roasted Pork Loin with Parsley Shallot Sauce

• 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

1. Preheat the oven to 350 degrees F.
2. Mash the garlic and salt together with a fork until it forms a coarse paste.
3. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper.
4. Rub the garlic-herb paste all over the pork.
5. 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.
6. Transfer the roast to a carving board and let rest for 15 minutes.
7. Carve the pork into slices and serve with the sauce.
8. 1 1/2 cups lightly packed flat-leaf parsley leaves
9. 2 tablespoons coarsely chopped shallot
10. 3 tablespoons Dijon mustard
11. 2 tablespoons extra-virgin olive oil
12. 2 tablespoons water
13. 2 teaspoons fresh lemon juice
14. 1/4 teaspoon salt
15. Freshly ground black pepper
16. Combine all ingredients in a blender and puree.
17. Yield: 1/2 cup

garlic, salt, olive oil, sage, rosemary, thyme, freshly ground black pepper, center, parsley shallot sauce

Taken from www.foodnetwork.com/recipes/ellie-krieger/herb-roasted-pork-loin-with-parsley-shallot-sauce-recipe.html (may not work)