Herb-Crusted Pork Loin Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 (4-pound) boneless pork loin, with fat left on1 tablespoon salt2 tablespoons olive oil4 cloves garlic, minced1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves1 teaspoon dried basil or 2 teaspoons fresh basil leaves1 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.
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.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 10.3 g
- Cholesterol: 71.7 mg
- Sodium: 747.9 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.1 g
- Protein: 26.8 g
Member Reviews
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MACYJOLIEMOM
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. - 1/26/10
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KELLER3134
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! - 10/21/10
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LED2TEACH
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.) - 10/23/08