1 (4-pound) boneless pork loin, with fat left on 1 tablespoon salt 2 tablespoons 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, 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.
This has become one of our household favorites. I add mustard and honey to the rub, then I cook it in the slowcooker on high for about three hours. I always add carrots, potatoes and onions. This is a no-fail recipe. I've made this for company and they loved it too.
The calories on this are way off. Pork Tenderloin was used in the calculation instead of Pork Loin which is higher in fat and calories. Substituting 4 lbs of loin in for the tenderloin brought the calories (assuming you still only get 10 servings out of 4 lbs) over 300 per serving.
The whole family enjoyed it! I had a 1.25 pound pork tenderloin and halved all of the ingredients except the salt (used 1/3 the amount called for), and it was PERFECT! Thanks for the excellent recipe.
Holy cow! I just made this for dinner tonight, and I can't believe how yummy it is. I read everyone's reviews about how great is was, and I thought I'd give it a try. I cooked it in a cake pan without the rack (since I didn't have a rack) and covered it with aluminum foil the whole time. So MOIST!
This was great. I too made it in slow cooker, adding lots of vegetables and some broth. I seared the outside first on stove, coated with coarse horseradish mustard, then the herbs. It was great.
So easy to do! My family very much enjoyed this flavor-filled entree! I used garlic-infused olive oil and just went wild with all the herbs & spices we like. It's been requested for a future dinner! Thanks!
I saw this recipe on Paula Dean's site over the winter. We loved it and have served it to company a couple of times. Tried it tonight on the grill and it's just as good! My calorie calculations were a bit higher, though.
So easy to prepare and yet I'd be proud to serve this when company comes over! We also chopped up some potatoes, tossed them with a Tbsp of oil and a Tbsp of parsley and threw them in with the roast when we turned the heat down part way through - YUMMY! (Goes beautifully with peach-apple sauce.)
Easy and elegant, I added 2 teaspoons of coarse mustard to the herb mix. I had a smaller pork roast and it cooked up a lot quicker and just as good. Great with Red Cabbage with Apples recipe by Haejung.