Description: an Emeril recipe that looks fancier than it is! I've served this for several nicer dinner parties and it's always a hit!

  • 2 1/2 to 3 1/2 pound boned pork loin
  • 8 large cloves garlic, peeled and sliced in half lengthwise
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Olive oil
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • for the glaze:
  • 1 bottle raspberry chipotle sauce (can be found at Target)
  • For the Pork Loin:
  • Preheat the oven to 500 degrees F.
  • Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
  • In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
  • Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.
  • Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes.
  • Five minutes before removing the roast from the oven, evenly spread the raspberry chipotle glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving