The “paste” used in this dish is really more like a citrusy pesto that you smear all over the meat before cooking, preferably the day before. The citrus flavors work really well with the pork, and the initial high-heat cooking really gets the fat crispy and delicious.
1 pork loin, about 8 lbs. (I use Berkshire pork)
zest of 2 oranges
zest of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon Kosher salt
2 teaspoons black pepper
3 cloves garlic, through a press
1/4 cup olive oil
In a food processor bowl, combine the orange and lemon zest, the rosemary, sage, salt and pepper, and garlic. Pulse the processor just to mix, then turn it on and add the olive oil slowly, in a stream, until you get what resembles an oily pesto.
Score the fatty side of the pork loin with a knife in a diamond pattern. Rub the paste on all sides of the pork, but especially into the cracks of the fatty side.
Lay the loin down on a rack, raised off a sheet pan, fatty side up. Place it in the fridge, unwrapped, overnight.
The next day, about an hour before cooking, remove the loin from the fridge and let it come back to room temperature.
Pre-heat the oven to 450 degrees.
Bake the pork loin at 450 for 20 minutes, then cut the heat to 350 and cook until the pork reaches a temperature of 140 degrees (light pink). Let it rest for 15 minutes before serving.
There are few carbs in this preparation, because I use just the zest of the citrus and not the juice.