Garlic and Sage Roasted Pork
This garlic and sage roasted pork is packed with deep, savory flavor and a beautifully golden crust. A tender cut of pork is seasoned with fresh sage, minced garlic, salt, and black pepper, then roasted to juicy perfection. As it cooks, the fragrant blend of herbs and aromatics infuses the meat with warmth and richness. Serve it sliced alongside roasted vegetables or mashed potatoes for a hearty and comforting meal.
Recipe - Mamou #701
Garlic and Sage Roasted Pork
Prep Time60 Minutes
Servings8
Cook Time300 Minutes
Ingredients
1 (6 lbs to 8 lbs) whole bone-in pork butt roast
6 cloves garlic
2 Tbs fresh sage
1 Tbs fresh rosemary leaves
1 Tbs fresh thyme leaves
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp whole peppercorns
6 Tbs extra virgin olive oil, divided
1 Tbs flaky sea salt
1 (24 oz) pkg bite-sized potatoes
1 lb rainbow baby carrots, halved
8 shallots, peeled and halved
8 oz radishes, halved
fresh herbs, for garnish
Directions
- Remove the pork from the packaging. Place it skin-side up in a roasting pan.
- In a food processor, add the garlic, sage, rosemary, thyme, fennel seeds, mustard seeds and peppercorns. Drizzle in 4 tablespoons of oil. Transfer to a bowl. Stir in the salt. Rub the mixture all over the pork. Cover the pork. Refrigerate for at least 3 hours or overnight.
- Remove the meat from the fridge. Bring it to room temperature for one hour. Heat the oven to 450° F. Place pork in the oven. Cook for 40 minutes. Reduce the oven temperature to 325° F.
- Cook for 3 to 4 more hours (depending on weight), or until a meat thermometer inserted into thickest part of the meat reads 195° F and the pork feels tender. After 2 hours of cooking, toss the vegetables with the remaining oil. Add to the roasting pan with the pork. Return it to the oven for remainder of cooking time.
- Transfer pork to a platter. Let rest for 15 minutes before slicing. Arrange the vegetables around the pork. Garnish with additional fresh herbs.
- Strain the juices from the pan, and serve with the pork.
Nutritional Information
Per Serving: Calories: 500, Fat: 33 g (9 g Saturated Fat), Cholesterol: 125 mg, Sodium: 650 mg, Carbohydrates: 16 g, Fiber: 4 g, Protein: 36 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 8 servings
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Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
Not Available
Dole Red Potatoes, B-Size - 3 Pound
$3.99$1.33/lb
Not Available
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Fresh Cello Radish - 1 Each
$1.49
Not Available
Nutritional Information
Per Serving: Calories: 500, Fat: 33 g (9 g Saturated Fat), Cholesterol: 125 mg, Sodium: 650 mg, Carbohydrates: 16 g, Fiber: 4 g, Protein: 36 g.
Directions
- Remove the pork from the packaging. Place it skin-side up in a roasting pan.
- In a food processor, add the garlic, sage, rosemary, thyme, fennel seeds, mustard seeds and peppercorns. Drizzle in 4 tablespoons of oil. Transfer to a bowl. Stir in the salt. Rub the mixture all over the pork. Cover the pork. Refrigerate for at least 3 hours or overnight.
- Remove the meat from the fridge. Bring it to room temperature for one hour. Heat the oven to 450° F. Place pork in the oven. Cook for 40 minutes. Reduce the oven temperature to 325° F.
- Cook for 3 to 4 more hours (depending on weight), or until a meat thermometer inserted into thickest part of the meat reads 195° F and the pork feels tender. After 2 hours of cooking, toss the vegetables with the remaining oil. Add to the roasting pan with the pork. Return it to the oven for remainder of cooking time.
- Transfer pork to a platter. Let rest for 15 minutes before slicing. Arrange the vegetables around the pork. Garnish with additional fresh herbs.
- Strain the juices from the pan, and serve with the pork.