Preheat oven to 425.
If you're lucky enough to get a skin-on loin, score the skin in a diamond pattern. Let pork loin sit at room temperature for 30-60 minutes. Slice into loin from side like a hot dog bun, lay it open. Season inside with lemon zest, salt, pepper, olive oil, arrange sage, arrange parsley, arrange garlic. Roll up tightly and tie with kitchen twine. Drizzle with olive oil and salt and pepper.
Bake 20-25 minutes, then lower temperature to 350. Cook 30 - 60 minutes or until internal temperature reaches 145. (Even a 4-plus pound loin will probably be done in less than an hour.) Let rest, uncovered, 15 minutes, then slice.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.3mg||3 %|
|Sodium 7.8mg||0 %|
|Potassium 79mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.1g|
|Protein 2.9g||4 %|
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Calories per serving: 24
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