Tuesday, June 21, 2011

Herb-Crusted Pork Loin

So it's pretty rare around here to go with a recipe exactly how it's printed. We almost always tweak it a little bit (starting with doubling the garlic in any and everything). But on Father's Day, since I was attempting to do it all on my own without help from The Chef, I picked a recipe that looked simple and delicious. Oh, my. I had no idea. My kitchen smelled amazing, and the finished product was so tasty! I wish I'd taken a picture of it coming out of the oven, all crisp and herb-ified on top. Yum. So next time you need an EASY but delicious recipe for company or Sunday dinner, try this one out!

Herb Crusted Pork Loin (courtesy of Paula Deen)


1   (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoon olive oil
4   cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, and then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

*The only change The Chef recommended was to pull the pork out at 145 degrees rather than 155.

This pork made some kickin' sandwiches the next day, too!

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