Herb Crusted Pork Loin
My mother makes a killer pork loin, it has become one of her signature dishes in the last few years, roasted with herbs from the garden, the simplest cut of meat becomes an elegant meal. We celebrated my daughter’s 1st birthday and my father’s 65 this past weekend, celebrating with a gorgeous pork tenderloin, prosecco and tiramisu.
Herb Crusted Pork Loin
adapted heavily from epicurious.com
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
2 tablespoons finely chopped garlic
Preheat oven to 350°F with rack in middle.
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Stir together garlic, chopped herbs and olive oil and smear over top and sides of roast, then put roast, fat side up, in the center of a roasting pan. Roast 1 hour. (We roasted potatoes in the pan with the pork loin, yum.)
Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
Two Years Ago: Alici Fritti, Roasted Fennel Gratin, Zucchini Quiche, Polpo Affogato,
Italicious 