How to Make Herb Roasted Pork Loin

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By easilyportable
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Pork loin comes from the rib section of pork and like beef, it’s the most tender cut of meat. Most people don’t realize that many pork cuts are as lean as chicken and a great source of high-quality protein.

There are many ways to cook boneless pork loin, but roasting is the most popular method. In this recipe, you will learn a simple and easy method of cooking pork loin.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2lb boneless pork loin, trimmed
2 Garlic cloves
1/2 tablespoon Salt
2 teaspoons Pepper
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon caraway seeds
2 teaspoons dried mustard
1 tablespoon olive oil
Roasting pan with rack
Thermometer

Step 1

***Prepare the Pork Loin***
Select a cut of pork loin that has a good amount of fat. The fat will keep the meat moist while roasting.

Wash the pork loin and pat dry with paper towels. Set aside.
Step 2

***Prepare the Herb Mixture***
In a food processor, mix garlic cloves and salt. Add herbs and olive oil to this mixture and combine until paste forms. Rub paste onto the pork loin until covered. Loosely cover and set aside for one hour at room temperature.
Step 3

***Roast the Pork Loin***
Pre-heat the oven to 450 degrees, adjusting the oven rack to the middle of the oven. Set the pork loin, fat side down on a rack in a shallow roasting pan. Roast the loin for 15 minutes at 450 degrees. Turn the roast over in the pan, then roast at 300 degrees for another 20 minutes or until the internal temperature is between 140-145 degrees.

At 140-145 degrees, the roast will be slightly rosy. For well-done, roast for another 5-10 minutes or until the internal temperature is 150-155 degrees. Using an instant-read thermometer is the best way to check the temperature of the roast.
Step 4

***Rest the Roast***
Take the roast out of the oven, transferring the pork loin onto a cutting board and let it rest for 10-15 minutes loosely covered with aluminum foil. Letting the roast rest will allow the juices to redistribute inside the pork loin and will ensure a juicier roast.
Step 5

***Serve***
Cut roast across the grain in 1/4 inch slices. A 2 lb roast should serve four.