2 Tbsp. oil (divided)
6 cloves garlic
1 Tbsp. sage
1 tsp. salt
1 tsp. black pepper
2-3 lb. boneless pork roast
1/2 c. water
This zesty pork roast is boldly flavored with garlic and sage, a strong counterpoint to rice or mashed potatoes. And just minutes to prepare, so it leaves you free to enjoy your guests. Or do the ironing, whatever's on the list at your house.
Preheat oven to 450°F.
In a small bowl, combine 1 Tbsp. oil, sage, salt, and pepper. Crush or finely mince garlic. Add to spices. Combine well.
Prepare a small roasting pan. If you don't have a rack that fits your small roasting pan, lay a few ribs of celery across the bottom. Or tear off a couple lengths of aluminum foil and roll into snakes and lay them in the bottom of the pan. Just something to keep the meat from sitting on the bottom of the pan.
Place roast on top of rack (or rack substitute) in roasting pan. Rub top of roast with 1 Tbsp. oil, then coat top of roast with spice mixture.
Pour water into bottom of roasting pan. Carefully place pan in oven.
Roast 20 min. at 450°F. Then reduce heat to 325°F and continue roasting about 45 min., or until a meat thermometer registers an internal temperature of 165°F.
Remove from oven and let stand 5 min. before carving.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday November 13th, 2007