This delicious dish utilizes the traditional Tuscan herbs of rosemary and sage. Double the recipe if you are feeding a crowd.
Pair with St. Supery Cabernet Sauvignon
2 tablespoons extra virgin olive oil
3 cloves garlic – peeled and minced
1 tablespoon fresh rosemary – finely chopped
1 tablespoon fresh sage – finely chopped
2 pound pork loin
1 ½ pound Yukon gold potatoes- peeled and cut into ½” pieces
2 large carrots – peeled and cut into ½” thick rounds
1 cup chicken stock or low sodium chicken broth
½ cup cabernet sauvignon
Combine the olive oil, minced garlic, rosemary and sage in a small bowl. Rub the mixture over the pork & season liberally with salt and pepper. Cover the pork and let stand at room temperature for one hour. Preheat the oven to 375 degrees. Toss the potatoes and carrots with a little olive oil and season with salt and pepper. Place the pork, fat side up, in a roasting pan and surround with the vegetables. Add the chicken stock and wine to the pan, cover the pan loosely with foil, and roast for thirty minutes. Remove the foil, stir the vegetables, and continue to cook for an additional thirty minutes, or until the internal temperature of the pork reaches 145 degrees. Cover the pork loosely with foil and let rest for 15 minutes before slicing and serving.