1 1/2 teaspoons fresh sage, chopped
1 1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1/2 cup chicken broth or water
1/3 cup dry sherry
BRING the roast to room temperature 40 minutes before cooking. For the rub, in small bowl mix together 1 tablespoon olive oil, garlic, salt, black pepper, sage, rosemary and thyme.
HEAT the oven to 325°.
SPREAD the rub all over the roast. Tie the roast with kitchen string to hold it together.
HEAT the remaining 1 1/2 tablespoons olive oil in a Dutch oven or large oven-proof skillet over medium to high heat. Add the roast, sear and brown on all sides until you have a crispy crust. Add chicken broth or water to the bottom on the pot or skillet.
COVER and place in the oven. Alternatively, place on a rack in a roasting pan, pour broth in bottom of pan, cover and place in the oven.
ROAST the pork until an instant-read thermometer inserted into the center of the roast registers 150° (the temperature will continue to rise while the roast rests), about 1 1/2 to 2 hours -- longer for larger roasts.
REMOVE from the oven, transfer the roast to a platter. Tent with foil and allow the roast to rest for 15 minutes before carving.
SET the pot or skillet over medium heat, add the sherry and bring the pan juices to a boil, scraping up any bits on the bottom of the pan. Cook about 2 minutes. Strain pan juices into a bowl.
SLICE the roast, drizzle with pan juices and serve.
Nutrition information: For 6 ounces of pork: 394 calories (43 percent from fat), 19 grams fat (1 gram saturated fat), 0 grams carbohydrates, 50 grams protein, 466 milligrams sodium, 146 milligrams cholesterol, 0 grams fiber.
For safer pork
An investigation in the January issue of Consumer Reports magazine found harmful bacteria in nearly 70 percent of pork chop and ground pork samples from six U.S. cities. The report offered these tips to minimize risk: