This is a delicious pork loin recipe.  The simple combination of pork loin with fresh herbs is tasty.  This is a recipe that’s served throughout Italy.  They generally wrap a large piece of pork belly around the outside of the pork loin for additional moisture and fat.  (Pork belly is not readily accessible in my area…so I omitted that step).



2 lb. Boneless Pork Loin (Center Cut)

Salt & Pepper to Taste

2 Tbsp. Fresh Sage, Chopped

2 Tbsp. Fresh Rosemary, Chopped

4 Garlic Cloves, Minced

2 Tbsp. Crushed Red Pepper Flakes

2 Tbsp. Olive Oil



Prepare the pork loin “butterfly” style, which means cutting it so that the loin lays flat in a rectangle.  Season the loin with salt, pepper, fresh sage, fresh rosemary, minced garlic and the crushed red pepper flakes.  Roll the loin (jelly-roll style), and bind with kitchen twine.  Drizzle extra virgin olive oil on the outside of the loin and season liberally with salt and pepper.  Separately, 2 Tbsp. of olive oil in a large skillet over medium heat.  When the oil is very hot, sear the pork loin on all sides until brown.  Transfer the seared pork loin to a baking sheet and finish baking (about 45 minutes), until the internal temperature reaches 150 degrees F.  When ready, remove the loin from the oven, and let rest for approx. 10 minutes before slicing into ½”  thick pieces (this loin is generally cut into thin slices).