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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to highest setting, about 500. | 2. Place a lightly greased, foil-lined baking tray in the oven. | 3. With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil. | 4. Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen. | 5. Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1			784.3218	0.0	95.0762	44.8705
sage	2	cups		-	-	-	-
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
lemon zest	3	tablespoons		-	-	-	-
garlic clove	4		sliced	-	-	-	-
sea salt				-	-	-	-
black pepper				-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.