This recipe is a slight variation from the pork loin roasts I usually make, so thought I would do this new post.  Rosemary is such a lovely herb with pork...but add in some fresh Sage and it creates another dimension of flavor - yum!  Once again, I forgot to take a picture when it came out of the oven....let alone plated - we were starving!
On another note, aren't you glad we are no longer living in the early 1900's when pork had to be cooked to smithereen's?  See how lovely and pink this pork is?  It was exquisitely, amazingly tender.  My rule of thumb with pork is to cook until you reach an internal temperature of 145 degrees...you will have succulent pork every time.
2-3 lb. pork loin roast (boneless)
Marinade:
1 rounded tsp. fresh minced Rosemary
6 finely minced fresh Sage leaves
1 finely minced garlic clove
2 tsp. fresh lemon zest
1 Tblsp. gluten free Bragg Liquid Soy Seasoning
1 Tblsp. Extra Virgin Olive Oil
6-8 turns of fresh cracked pepper
Remove the pork loin roast from the refrigerator 1/2 and hr. before roasting.  Combine the marinade and slather all over the roast.  Preheat the oven to 350 degrees.  Roast about 22-25 minutes per lb. or until an internal temperature of 145 degrees is reached.  Remove from the oven, and allow to rest for 10 minutes before slicing.