Garlic and Sage Roasted Pork | Recipes

Garlic and Sage Roasted Pork

This garlic and sage roasted pork is packed with deep, savory flavor and a beautifully golden crust. A tender cut of pork is seasoned with fresh sage, minced garlic, salt, and black pepper, then roasted to juicy perfection. As it cooks, the fragrant blend of herbs and aromatics infuses the meat with warmth and richness. Serve it sliced alongside roasted vegetables or mashed potatoes for a hearty and comforting meal.

Recipe - Carencro #629

Garlic and Sage Roasted Pork

Prep Time60 Minutes

Servings8

Cook Time300 Minutes

Ingredients

1 (6 lbs to 8 lbs) whole bone-in pork butt roast

6 cloves garlic

2 Tbs fresh sage

1 Tbs fresh rosemary leaves

1 Tbs fresh thyme leaves

1 tsp fennel seeds

1 tsp mustard seeds

1 tsp whole peppercorns

6 Tbs extra virgin olive oil, divided

1 Tbs flaky sea salt

1 (24 oz) pkg bite-sized potatoes

1 lb rainbow baby carrots, halved

8 shallots, peeled and halved

8 oz radishes, halved

fresh herbs, for garnish

Directions

Remove the pork from the packaging. Place it skin-side up in a roasting pan.
In a food processor, add the garlic, sage, rosemary, thyme, fennel seeds, mustard seeds and peppercorns. Drizzle in 4 tablespoons of oil. Transfer to a bowl. Stir in the salt. Rub the mixture all over the pork. Cover the pork. Refrigerate for at least 3 hours or overnight.
Remove the meat from the fridge. Bring it to room temperature for one hour. Heat the oven to 450° F. Place pork in the oven. Cook for 40 minutes. Reduce the oven temperature to 325° F.
Cook for 3 to 4 more hours (depending on weight), or until a meat thermometer inserted into thickest part of the meat reads 195° F and the pork feels tender. After 2 hours of cooking, toss the vegetables with the remaining oil. Add to the roasting pan with the pork. Return it to the oven for remainder of cooking time.
Transfer pork to a platter. Let rest for 15 minutes before slicing. Arrange the vegetables around the pork. Garnish with additional fresh herbs.
Strain the juices from the pan, and serve with the pork.

Nutritional Information

Per Serving: Calories: 500, Fat: 33 g (9 g Saturated Fat), Cholesterol: 125 mg, Sodium: 650 mg, Carbohydrates: 16 g, Fiber: 4 g, Protein: 36 g.

60 minutes

Prep Time

300 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 (6 lbs to 8 lbs) whole bone-in pork butt roast

Hormel Pork Butt Roast - 7.77 Pound

Add Hormel Pork Butt Roast to Favorites.Add Hormel Pork Butt Roast to Favorites.

$19.27 avg/ea$2.48/lb

6 cloves garlic

Spice World Garlic, Fresh, Bulbs - 5 Each

Add Spice World Garlic, Fresh, Bulbs to Favorites.Add Spice World Garlic, Fresh, Bulbs to Favorites.

$3.28$0.66 each

2 Tbs fresh sage

Not Available

1 Tbs fresh rosemary leaves

That's Tasty Rosemary - 0.5 Ounce

Add That's Tasty Rosemary to Favorites.Add That's Tasty Rosemary to Favorites.

$2.28$4.56/oz

1 Tbs fresh thyme leaves

That's Tasty Thyme - 0.5 Ounce

Add That's Tasty Thyme to Favorites.Add That's Tasty Thyme to Favorites.

$2.28$4.56/oz

1 tsp fennel seeds

Morton & Bassett Fennel Seed - 1.7 Ounce

Add Morton & Bassett Fennel Seed to Favorites.Add Morton & Bassett Fennel Seed to Favorites.

$6.98$4.11/oz

1 tsp mustard seeds

McCormick Gourmet Organic Yellow Mustard Seed - 2.12 Ounce

Add McCormick Gourmet Organic Yellow Mustard Seed to Favorites.Add McCormick Gourmet Organic Yellow Mustard Seed to Favorites.

$4.48$2.11/oz

1 tsp whole peppercorns

Brookshire's Whole Black Peppercorn - 2 Ounce

Add Brookshire's Whole Black Peppercorn to Favorites.Add Brookshire's Whole Black Peppercorn to Favorites.

$4.58$2.29/oz

6 Tbs extra virgin olive oil, divided

Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce

Add Brookshire's Extra Virgin Olive Oil to Favorites.Add Brookshire's Extra Virgin Olive Oil to Favorites.

$8.98 was $10.98$0.53/fl oz

1 Tbs flaky sea salt

Not Available

1 (24 oz) pkg bite-sized potatoes

Dole Red Potatoes, B-Size - 3 Pound

Add Dole Red Potatoes, B-Size to Favorites.Add Dole Red Potatoes, B-Size to Favorites.

$3.98$1.33/lb

1 lb rainbow baby carrots, halved

Cal Organic Farms Carrots, Organic, Rainbow Bunch - 1 Each

Add Cal Organic Farms Carrots, Organic, Rainbow Bunch to Favorites.Add Cal Organic Farms Carrots, Organic, Rainbow Bunch to Favorites.

$3.98

8 shallots, peeled and halved

Fresh Onion, Shallots - 0.3 Pound

Add Fresh Onion, Shallots to Favorites.Add Fresh Onion, Shallots to Favorites.

$0.89 avg/ea$2.98/lb

8 oz radishes, halved

Fresh Radishes, Red - 1 Each

Add Fresh Radishes, Red to Favorites.Add Fresh Radishes, Red to Favorites.

$1.48

fresh herbs, for garnish

Not Available

Nutritional Information

Per Serving: Calories: 500, Fat: 33 g (9 g Saturated Fat), Cholesterol: 125 mg, Sodium: 650 mg, Carbohydrates: 16 g, Fiber: 4 g, Protein: 36 g.

Directions

Remove the pork from the packaging. Place it skin-side up in a roasting pan.
In a food processor, add the garlic, sage, rosemary, thyme, fennel seeds, mustard seeds and peppercorns. Drizzle in 4 tablespoons of oil. Transfer to a bowl. Stir in the salt. Rub the mixture all over the pork. Cover the pork. Refrigerate for at least 3 hours or overnight.
Remove the meat from the fridge. Bring it to room temperature for one hour. Heat the oven to 450° F. Place pork in the oven. Cook for 40 minutes. Reduce the oven temperature to 325° F.
Cook for 3 to 4 more hours (depending on weight), or until a meat thermometer inserted into thickest part of the meat reads 195° F and the pork feels tender. After 2 hours of cooking, toss the vegetables with the remaining oil. Add to the roasting pan with the pork. Return it to the oven for remainder of cooking time.
Transfer pork to a platter. Let rest for 15 minutes before slicing. Arrange the vegetables around the pork. Garnish with additional fresh herbs.
Strain the juices from the pan, and serve with the pork.