Garlic and Herb Pork Loin

I used a whole head of garlic for this yummy goodness.

Saute one onion with 1 tsp. each of sage and thyme.

Rub the mixture all into the pork loin with 1" cuts into the pork, stuffing the garlic and herb mixture inside.

Let the meat rest for 5 minutes before slicing.

Recipe:
1 tsp. finely chopped sage
1 tsp. chopped thyme
1 whole head of garlic
1 yellow onion
1/8 tsp. cayenne pepper
3 tbsp. olive oil
2 to 4 pound pork loin (depending on the size of your family)
salt and pepper to taste

1. Dice your onion and add 2 tbsp. of olive oil to your saute pan. Add onion over medium heat and saute for 10 minutes. Add your sage and thyme and season with salt and pepper and take off of heat.
2. Meanwhile heat your oven to 350 degrees. Get as much of the paper off the garlic head and cut the top of the garlic off exposing the garlic. Put in a oven resistance bowl, sprinkle with cayenne and 1 tsp of olive oil. Cover and bake for about 30 minutes or until the garlic is soft. Let it cool and squeeze the garlic out into the onion mixture and mash the garlic up mixing it all into the onion and herbs.
3. Cut 1" cuts into the pork loin about 1" apart. Rub the garlic and herb mixture into the pork loin getting into the slices of the pork loin. Place in a dish and cover. Marinate 8-24 hours. I only marinated mine for 2 hours and it was still good.
4. In a oven resistance pan, add 2 tbsp olive oil and heat over medium/high heat. Add your pork loin and make a crust on the bottom where the garlic and herb mixture is not (the garlic will burn if you have garlic on the bottom). Place in a 350 degree oven, uncovered for about 30-40 minutes until it reaches 165 degrees internally. Let the pork rest for 5 minutes before slicing.