Herb-Crusted Pork Loin
Just finished roasting two delicious Herb-Crusted Pork Loins, along with Roasted Peppers and Portabellos, a sunflower pallette of yellow, orange and red peppers with portabellos and onions. This was one of the best dinners EVER, everyone rated it a high 10. This would be an ideal dinner to serve guests - simple, prepared in advance and delicious. Low carb, gluten and casein free, full of herbs and assembles in less than 10 minutes!
The simple rub made with herbs tastes almost like Carrabba's famous "Dipping Sauce!" We have figured that recipe out and will be posting soon under Restaurant Remakes! Herb Crusted Pork Loin is paleo and primal friendly, perfect for the Anti-Inflammatory Diet and utterlly superb in every way!
A huge thanks to my friend Melinda, for posting this recipe, Herb-Crusted Pork Loin! Melinda said it smells wonderful and the whole hosue would smell delicious as this roasted...and that was not the half of it! Oh. My. Goodness.
(The outside gets crusty and the inside is juicy and tender.)
...One 4-pound boneless pork loin, with fat left on
1 tablespoon salt (I use less)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme
1 teaspoon dried basil or 2 teaspoons minced fresh basil
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475-degrees. 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 and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155-degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Serves 10 to 12. Delicious served along with Roasted Peppers and Portabellos.