Return to Wine Country for Sepay Groves Olive Oil Roasted Herb Stuffed Pork Loin with Roasted Brussel Sprouts and Carrots



Roasted Herb Stuffed Pork Loin
with Roasted Brussel Sprouts
and White Beans

 Peggy, the Olive Oil Lady, from Sepay Groves Olive Oil has sent us some new recipes.  Her Recipes are always delicious. I had a boneless pork loin roast so that is what I used.  Her recipe calls for an 8 bone rib in pork loin roast.  She also suggested serving it with white beans, which I had in the freezer from a previous night and brussel sprouts.
The recipe for the brussel sprouts is included but I did not have any carrots so mine is just the sprouts.
I hope that you try this.  It is wonderful and makes a beautiful presentation.

Roasted, Herb Stuffed Pork Loin

12 cloves of Garlic, peeled and chopped
3 Tablespoons Rosemary, chopped
4 Tablespoons Sage leaves, chopped
Salt
Freshly Ground Pepper
1 8-rib Pork Loin Roast about 6 pounds
1/4 cup Sepay Groves Extra Virgin Olive Oil

Preheat oven to 475 degrees.  Put garlic, rosemary, sage, salt and pepper to taste into a small bowl.  Toss well to combine and set aside
Put the handle of a long wooden spoon through the center of one end of the roast, boring a hole through the entire roast and to the other end.  Remove the spoon and then put it in again through the same hole several times, moving it around in a circular motion to widen the hole to about 3/4 inch.
Working with small amounts, push the herb mixture into the loin with the handle and your fingers, working first from one end and then the other, fill the cavity to the center.  Put the pork roast, bone side down, into a deep roasting pan.  Pat the roast dry, rub it with the olive oil and season generously all over with salt and pepper.  Roast the pork in the oven until golden brown(roasting pan will smoke slightly as fat drip into it), about 30 minutes.  Reduce the oven temperature to 350 degrees and continue to roast until the internal temperature of the pork registers 160 degrees, about an hour more, transfer the roast to a carving platter and tent for a few minutes to rest.  Carve into individual chops.
Serve each chop on a warm plate with pan juices and white beans with sage, if you like.

Roasted Brussel Sprouts and Carrots

2 pounds of fresh Brussels Sprounts
8 medium Carrots, scraped and cut into 2 inch pieces
1/4 cup Sepay Groves Extra Virgin Olive Oil
1 Tablespoon Sugar
1 Tablespoon fresh Thyme
1/2 teaspoon salt
Freshly Ground Pepper

Wash Brussels sprouts; remove discolored leaves.  Trim ends and cut in half lenghtwise.  Cut larger pieces of carrots in half lenghtwise, if desired.  Place Brussel sprouts and carrots in a large roasting pan.  Combine olive oil and remaining ingredients.  Pour over vegetables and toss well.  Cover and bake at 425 degrees for 20 minutes.  Uncover and roast 25 minutes or until vegetables are tender and well browned, stirring twice.  Makes 6 servings

The key to crispy roasted results is using a large pan so vegetables aren't crowded during roasting.  Roast the vegetables several hours before the meal, then reheat just before serving.

If you need some great olive oil, visit Peggy at sepayoliveoil@gmail.com

Enjoy!

Deloris