Saturday, January 17, 2009

Recipe for Pork Roast with Sage or Rosemary Herb Rub

Herb-Rubbed Pork RoastPork roast has always been one of my favorites. However, pigs nowdays are raised to be leaner than they were twenty years ago, so cooking a succulent pork roast is challenging, especially if you're thinking about restricting saturated fat to keep things South Beach Diet friendly. In the past my instinct would have been to trim off most of the fat, but on a pork loin roast like this (a cut of pork that's approved for South Beach) I urge you to leave most of the fat so the finished roast won't be too dry. Then if you're seriously trying to follow South Beach, when you eat the roast, cut off the fat and don't eat it (a good diet tip for any piece of meat!)

Besides not trimming the fat too aggressively, the main thing that helped me cook this pork so it was juicy and not overdone was the Polder Meat Thermometer I got for my birthday from Elise, one of the best cooks in the food blog world. This fantastic thermometer has a probe that stays in the meat while it's in the oven, attached to a display unit outside the oven which beeps when the meat reaches the temperature you've set. I've made pork roast with two different herb rubs since Elise sent me the thermometer, perfect both times. (Thanks Elise!) If you don't have this type of meat thermometer, you can use any type of instant read meat thermometer, but you'll have to be more vigilant about watching the roast.

This was a boneless pork loin roast, a little over two pounds, which was the perfect size for me to cook in my toaster oven. I trimmed just one large patch of fat on the underneath side of the meat, leaving plenty of fat, then cut diagonal slits across the top so the rub would penetrate a bit more. (See recipe for two rub options I tried.)

Here's the roast with the thermometer in use even before the roast goes in the oven, since you want to let the meat come to room temperature (at least 60F/15C) before you start roasting it. Be sure the probe is not touching the pan when you put it in the roast.


Pork Roast with Sage or Rosemary Herb Rub
(The roast in these photos was just over two pounds and made six generous servings. Recipe adapted from How to Cook Everything by Mark Bittman.)

Ingredients:
boneless pork loin roast, 2-4 lbs.
1 T olive oil
1 T Sage, Rosemary, and Garlic Herb Rub or 2 tsp. Rosemary and Garlic Herb Rub (see below for more information)

Equipment needed:
Polder Meat Thermometer or instant read meat thermometer

Instructions:
Remove pork roast from refrigerator and trim only very large pieces of fat, leaving most of the fat on the roast. Cut diagonal slits across the top of the roast, then rub all sides of roast, first with olive oil, then with Sage, Rosemary, and Garlic Herb Rub or Rosemary and Garlic Herb Rub. (The sage rub has a much stronger flavor, so unless you really like sage I would use the rosemary rub. The rosemary rub has much more salt, so be careful not to use too much if you use that one. With either rub, use a bit more if your roast is larger.)

Preheat oven to 450F/230C while pork comes to room temperature (at least 60F/30C.) (If you have the Polder thermometer, insert and use to check the temperature of the roast. If using instant read thermometer, keep checking until roast reaches room temperature.)

When meat is room temperature, put roast in oven and cook 15 minutes. Then lower heat to 325 and roast until meat thermometer shows a temperature of 145F/63C. Roasting time will be about 25 minutes per pound, but for best results use a thermometer to tell when to remove the roast, not the time.

When roast has reached 145F/63C, remove from oven and let meat rest 10-15 minutes. Slice and serve hot. The second time I made pork roast like this I ate it with Elise's Horseradish Sauce, a great flavor combination with the pork.

Printer Friendly Recipe

South Beach Suggestions:
The South Beach Diet limits saturated fat, but pork loin roast and pork tenderloin are permitted (information from The South Beach Diet Supercharged, which has an expanded list of food choices compared to earlier books.) Pork roast cooked this way is great for any phase of the diet.

More Delicious Ways to Cook Pork
Pork Chops with Balsamic Glaze from Kalyn's Kitchen
Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano from Kalyn's Kitchen
Grilled Ginger Soy Pork Chops from Kalyn's Kitchen
Chipotle-Citrus Marinated Pork Tenderloin from Simply Recipes
Braised Pork Chops with Cabbage from French Kitchen in America
(Want even more pork recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

16 comments:

  1. I would be very cautious about relying on the Polder thermometer. At the very least double check its readings with another instant read thermometer. I was given one for christmas a few years ago. The first time I used it the reading was at least 30 degrees below what my instant read thermometer said. The turkey I was cooking was way underdone. Read the ratings on Amazon before buying one....especially the one and two star ratings.

    Using an unreliable meat thermometer could make someone very ill.

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  2. I love pork roast, too. And I can't imagine making one without that thermometer! Or a chicken, turkey,....

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  3. Mimsey, sorry to hear you had a bad experience with it, but the ratings on Amazon have far more 5 and 4 star ratings than bad ones. And in my experience, people are much more likely to bother writing a rating if they have had a bad experience with the product. My thermometer has worked fine so far, but I will be cautious.

    Katie, agreed!

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  4. Isn't that an amazing rub to have on hand? Love it!

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  5. I rely on my instant read thermometer for meat and bread these days.
    Pork, I keep seeing it and I think I'm developing an huge craving for some.
    That is a fabulous rub.

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  6. Hi Kalyn,
    So glad you are enjoying the thermometer!
    xo

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  7. I am a fan of pork, and your roast looks wonderful. In addition to that, I really like both the thermometer as well as that rack and pan combo you baked the pork in. I've seen Alton Brown use a thermometer like that ... where you leave it in while cooking and there is a display unit outside the oven. That's a genius idea!

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  8. This looks fabulous! I love pork-we have it almost as much as we have chicken, which is a lot. I have an instant read, but need t pick up the kind you have-so convenient!

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  9. This looks delicious! I love roasting pork :) I should try this healthier version -- I usually use belly...I know! ;)

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  10. Great Sunday dinner option and sage & rosemary are lovely with pork.

    I have a digital thermometer that's stuck in the meat and the display is attached to a wire and the temp. can be monitored (with alarm) on the counter top.

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  11. Any suggestions about where to buy high quality pork here in SLC? I usually wind up getting it at Costco but would like to learn about a more local or sustainable source. Thanks.

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  12. Christie, my roast was from Costco too. I'm not too knowledgeable about local meat sources, not sure if much pork is raised in Utah? Maybe try googling it?

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  13. Since pork loin is so lean and easily dries out when roasted, we like to brine them first. I second your recommendation of a remote probe thermometer. I can't think of cooking a roast without one.

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  14. Nate-n-Annie, I know that brining can keep meat moist, but most brines have sugar, which isn't good for the South Beach Diet. This was still very moist without it though.

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  15. My favorite is pork curry. But my kids don't like this. And also pork is not suitable in this blistering
    summer. I plan to make it for my family and give them a surprise in the coming monsoon.

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  16. A really great bunch of recipe blogs. The pork roast recipe looks great. I am adding to my favorites. All the best.

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