Ingredients
- garlic clove, minced
- tsp dried marjoram
- tsp salt
- tsp rubbed sage
- lb boneless pork loin
Instructions
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Step 1
First, I preheat the oven to 350°F. In a small bowl, mix together the minced garlic, dried marjoram, salt, and rubbed sage. Pat the pork loin dry with paper towels – this helps the rub stick and promotes browning. Then, using my hands, I coat the entire surface of the roast with the seasoning mixture, pressing gently so it adheres. Place a rack in a shallow roasting pan and set the seasoned pork on it, fat side up if there's a fat cap. Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 160°F when tested with a meat thermometer. Once done, remove from the oven and let it rest on a cutting board for 10-15 minutes before slicing. This resting time allows the juices to redistribute, keeping every slice tender and moist. I always slice against the grain for the most tender pieces.