Pork Loin With Lemon and Sage

"This is a Gordon Ramsey recipe that he did on the F word. Simple and fresh."
photo by d.michael.reed photo by d.michael.reed
photo by d.michael.reed
photo by Steven G. photo by Steven G.
photo by Dennis H. photo by Dennis H.
photo by d.michael.reed photo by d.michael.reed
photo by gaborhetes photo by gaborhetes
Ready In:
1hr 30mins




  • Preheat oven to highest setting, about 500.
  • Place a lightly greased, foil-lined baking tray in the oven.
  • With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
  • Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
  • Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

Questions & Replies

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  1. Will definitely try this again! Perhaps I will keep the lemon zest on the low side as its flavor was a bit too much for my taste buds. Recommended internal temperature is that of 63 degrees Celsius to ensure the loin remains moist.
    • Review photo by Steven G.
  2. Definately will fix this again!!
    • Review photo by Dennis H.
  3. This made a great dinner entree; the outside of the pork loin was nice and crispy, and the inside was juicy and tender. All the spices went well together; next time I would use less sage, but that's just a personal preference. This filled our kitchen with a wonderful aroma and the garlic and lemon zest especially worked well with the pork to make a fantastic flavor. Thank you, Jamie's Kitchen, for posting this.


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