1 boneless lean pork loin roast (3 lbs.)
2 Tbsp. finely minced garlic
2 Tbsp. finely minced fresh sage
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 1/2 cups dry white wine or low-fat,
reduced-sodium chicken broth, divided
Makes: 14 servings
Serving Size: 3 oz. pork
Preparation Time: 10 minutes
Cooking Time: 1 hour, 30 minutes
1. Preheat the oven to 425 degrees. Add a rack to a large roasting pan. Coat the rack with cooking spray. Use paper towels to blot excess moisture from the roast. Place the pork on the rack. In a small bowl, combine the garlic, sage, salt, and black pepper. Using a thin-bladed knife, make about 6 diagonal slits across the top of the pork loin roast, cutting about one-third through the roast. Using your fingers, insert some of the garlic-sage mixture into each slit. Rub the remaining mixture over the top of the roast. Rub the pork with the olive oil.
2. Roast the pork for 30 minutes. Pour about 1/2 cup of wine over the roast and lower the temperature to 325 degrees. Continue to roast for an additional hour, adding about 1/3 cup wine to the pan every 15 minutes, until the internal temperature of the roast reaches 150 degrees on a meat thermometer.
3. Remove the roast from the oven to a platter, and tent it with foil to keep it warm until serving time. Slice the pork and serve.
Per Serving: Calories 145, Fat 7 g (Sat. Fat 2.6 g), Carbohydrate 1 g (Fiber 0 g, Sugars 0 g), Cholesterol 45 mg, Sodium 60 mg, Potassium 265 mg, Protein 17 g, Phosphorus 110 mg
Exchanges: Lean Meat 3