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“From the Penzey's catalogue. I used a boneless pork loin roast and it worked fine. I also had to cook a little longer. I did make this GF/CF and it turned out great.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
  2. Rub the pork all over with olive oil and herb mixture.
  3. Place the pork on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 degree final temp., cook longer as desired.
  4. Transfer to a serving tray, cover and let rest while making the sauce.
  5. For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until melted. Whisk in the flour until smooth and bubbly.
  6. Gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
  7. Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.

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