Sage and Parmesan Pork Roll

…served with oven roasted vegetables and a little bit of Béarnaise sauce.

This one turned out quite nice, and could also very well be cooked in the oven instead.

Unfortunately I did not have any fresh sage around, I would probably have done it a bit differently then (see note at the end), but dried sage worked just fine.

I’m not sure what the pork cut is called in English (as I think I’ve mentioned earlier, meat is cut differently in e.g. US and Sweden…sometimes making it hard to compare…), but I guess it would be the “sir loin”, or the just the “chops”. It is the part that you slice into what’s generally called “pork chops” in terms of a dish, but I think there’s also a pork cut that is called “chops”?
Anyway…I’ll just call it “pork loin” in the recipe, and there’s a picture of it below in case I confuse you ;)
(If that is totally wrong, please correct me so I can update the post with the proper terms!)
Well, here we go…

(Serves 4)

• 1 boneless Pork Loin, about 20-25 oz (600-700g)

• 3 tbsp dried Sage.
• 1/2 Lemon, juice and zest.
• 1 cup (2.5dl) Parmesan Cheese, grated.
• 1/2 tsp Salt.
• 1/2 tsp crushed Black Pepper.
• 2 tbsp Olive Oil.
• 2-3 cloves of Garlic, minced.

• 2 tsp Onion Powder.
• 1 tsp Garlic Powder.
• 1/2 tsp Fennel Powder.
• 2 tsp Paprika Powder.
• 1 tsp Salt
• 1 tsp crushed Black Pepper.

How To:
Start the grill and set it up for indirect grilling (coals at the sides, dripping tray in the middle) or set the oven to 400F (200C).

Wash the loin and pat it dry using paper towels.
Do NOT trim off the cap!, …it helps keeping it juicy while cooking.

Flatten it out by making a cut lengthwise that is parallel to the surface, and about a half inch (1cm) from it (see picture below).
Keep cutting while “rolling” the loin out using the other hand, until you got one big, flat, piece.

Mix all the ingredients for the filling into a paste, and spread it out over the flattened loin.

Roll it back up (tightly), and tie it up using a piece of butchers string.


Mix the ingredients for the rub, and rub it in all over the tied up loin.

Insert a meat thermometer into the center of the roll.

Add a glass of water and a few bay leaves (optional) to the dripping tray, and place the loin on the grid right above it (or place it in the oven).

Put the lid on, and barbecue (or cook in the oven) until the inner temperature of the roll shows 158F (70C).
(It took me about 30 minutes, at about 400F (200C), to reach a core temperature of 158F (70C).
So I suggest to be patient and wait at least 20 minutes before you open the lid for the first time if you need to do so in order to check the thermometer…).

Let it rest for some 10 minutes before you cut it up into slices.


There you have it, -Sage and Parmesan filled Pork Roll! :)

Note: If I would have had fresh sage around, I would probably instead have: smeared the flattened loin with the minced garlic -> evenly spread the sage leaves out all over it -> grated the Parmesan over the sage -> sprinkled the lemon zest, salt and pepper over the Parmesan -> finally squeezed the lemon juice and drizzled the olive oil over the fillings before rolling it back up.

Take care and enjoy! :)


9 thoughts on “Sage and Parmesan Pork Roll

    • Hi Be, thanks for dropping by!

      I’ve never grown sage myself yet, but I’m sure you can.
      Looked around a little bit and sage is, as you describe, an evergreen perennial .
      However, it should be harvested during spring/summer, as it seems like harvesting during winter risk causing damage to the plant.
      Also it seems as sage lose a bit of strength after 3-4 years, but you can plant new for free by taking (and planting) cuttings during springtime (and it’s recommended that young plants then are covered in cloth or straw over winter).
      Seems like its a good idea to support the main stem too (to avoid having it snapped by strong winds even though it’s a pretty tough and hard plant), and to prune the plant down to about half of its original size once the flowers have died off.
      Oh…and sage seems to react in some why with metal, so when harvesting it was recommended to pick the leaves by hand rather than using scissors.

      Thanks for asking, I know a lot more about sage now…who knows, might even give it a try next year :)

      Take care and wish you a nice day!

    • OMG!…after a cup of coffee I read your question totally different!
      (Prior to my first reply I interpreted your question as a general question…Silly me…I’ve drooled over the amazing food (and have deep respect of the level of skill and knowledge behind it) provided by Jan’s Sushi Bar so many times I should have known better…)

      I now interpret your question as you wonder if I can grow sage here where I live (and as a humble suggestion to do so if possible since I mentioned in the recipe I would have done it differently if I had fresh sage available)?
      I live in the southern part of Sweden (“Vegetation Zone II-III”), and from what I understand sage can be grown here in zones 1 to 4 (which means about the lower third of Sweden), so that should not be a problem :)
      Don’t have much experience in growing, but my girlfriend made a first few attempts with rhubarb, zucchini, physalis, strawberries and some leafy greens this year…and it’s all growing like crazy!
      It’s a great feeling picking fresh, home grown ingredients from the garden, so some herbs is definitely on the list for next year…and then why not some sage! :)

      Cheers (and thanks for all the inspiration you guys provide)!

  1. Hello! I’m so glad I found your blog – now I know what to do with that pork loin sitting in my freezer. I love the idea of rolling it up with something delicious, thanks for the inspiration. It’s always great to meet a fellow paleo(ish) foodie! Looking forward to seeing more of your delicious recipes, Cat.

    • Hi Cat!

      …and thanks for letting me know about your blog too! :)
      (Actually, I have no idea about how I could have missed it before…when I browsed the blog just now I recall seeing and drooling over a lot of these photos over at Chowstalker before. Anyway, the mistake is rectified now and “Things My Belly Likes” is now permanently added to my RSS reader :) )

      Really happy I managed to inspire you, and thank you so much for the kind words!
      Good luck with that loin, and please let me know how it turned out and what deliciousness you filled it with! :)

      Take care now, wish you an awesome day!

      PS. The view on that first photo on your about page somehow made me think of the Swedish winters….had to crawl up in fetus position and cry out of pure envy for 30 minutes! ;)

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