Prep 15 mins
Cook 1 hr
Comes from an OLD issue of Bon Appetit
- 4 garlic cloves, pressed
- 4 teaspoons fresh rosemary, chopped
- 4 teaspoons fresh thyme, chopped
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 1⁄2 lbs pork loin roast, trimmed of fat
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
- Place pork, fat side down, in prepared roasting pan.
- Roast pork 30 minutes.
- Turn roast fat side up.
- Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
- Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
- Cut pork crosswise into 1/3-inch-thick slices.
- Arrange pork slices on platter.
- Pour pan juices over.
- Garnish with rosemary sprigs, if desired.
Definitely an approved recipe for our family! The herb crust was a hit!
Very good. I also add a couple slices of onion, slice pork loin roast through the middle width wise and put half of the spices in middle and tie it up, then put rest of spices on top. Then put in crock pot fir 8 hrs on low. Flavor goes throughout roast. So tender and flavorful.
Excellent & easy! Moist and tasty.