Herb-Crusted Pork Loin is a great a an simple preparation. Try serving it with my recipe for braised rhubarb (see recipe).
Alternatively, this is also excellent served at room temperature, al fresco!
- 1 (4‑pound) boneless pork loin (with fat left on)
- 1 tablespoon salt
- 3 tablespoon olive oil
- 6 clove garlic cloves, peeled and minced
- 2 teaspoon fresh thyme leaves
- 2 teaspoon fresh basil leaves
- 2 teaspoon fresh rosemary leaves, minced
Preheat oven to 450 degrees F.
Place the pork loin on a rack in a roasting pan.
Combine the remaining ingredients in a mortar and pestle and process until a chunky paste is achieved. Massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 20 minutes.
Reduce the heat to 400 degrees F and roast for an about 40 more minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes. The temperature should rise to 1 about 55 degrees F.
Carve the roast and serve with braised vegetables on the side.