This recipe is a throwback to those wonderful days of Sunday family dinners. Do you remember those dinners with the great food, desserts, the crazy aunt and the totally inappropriate cousin that made the whole day memorable? I miss them, but this dish brings back those nostalgic memories. The biggest difference is that with this roasted herb pork loin, you will be able to enjoy and spend time with your family instead of being stuck in the kitchen.
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Think back to your mom’s or grandmother’s pork roast. Remember the dry, gray, tough, and tasteless meat. They believed that the meat had to be very well done or “You’ll get worms!” Did your mom utter that phrase? Mine did. Often. I miss hearing that too.
Actually, your mom and grandmother were right. If you consumed undercooked pork that was contaminated with Trichinosis, you could indeed “get worms”.
Since we are walking down memory lane, do you recall the video showing a coca-cola being poured over a huge hunk of meat and then watching these little white worms wiggle out? UGGG, not only was this completely disgusting, but it was also totally bogus! Fake news.
Today, with the improvements in the meat industry and how meat is raised and harvested, pork is leaner and less likely to be infected. When cooked to a perfect 145 degrees, you will have a tender, juicy bite of awesome porkiness every time. Is that a word, ‘porkiness’?
This recipe for Herb Roasted Pork Loin is truly easy and with an inexpensive meat thermometer, it is almost foolproof. Plus, the combination of the meat and the luscious herbs roasting in the oven will permeate your house with the most intoxicating and delicious aromas.
Be sure to purchase the right cut of meat. I have made this mistake and purchased a pork tenderloin instead of a pork loin. Epic fail that was just like the pork roasts of my youth. The meat was too tough to chew and flavorless.
WHAT IS THE DIFFERENCE BETWEEN PORK TENDERLOIN AND PORK LOIN
- Pork tenderloin is a long, thin strip of meat. A pork loin is wide and looks like a super thick boneless pork chop.
- A pork tenderloin should be cooked at a higher temperature for a lesser amount of time. A pork loin should be grilled at medium-low or roasted in the oven at a lower temperature.
- Tenderloin is a very lean cut that is almost flavorless and delicate in texture. There is a thin, silvery membrane that must be removed prior to cooking. A pork loin is fairly lean, mild in flavor and has a fat cap on top. When cooked low and slow, it is tender and juicy.
This recipe will evoke fond memories of big family Sunday dinners. An easy pork roast flavored with garlic, shallots and herbs that will allow you to prepare dinner and still enjoy time with your family.
- In a large ziplock bag, combine all ingredients except the pork loin. Zip the bag and use your hands to massage and fully combine all the ingredients. Unzip the bag and add the pork loin. Zip again, and massage the herb and oil mixture into the pork loin, making sure that all sides are well coated. Set aside for at least a half hour or refrigerate overnight.
- Preheat the oven to 350 degrees. Place a roasting rack into a roasting pan. Set aside.
- Remove the pork loin from the marinade in the ziplock bag and place, fat side up, on the roasting rack. Pour any leftover oil and herbs on top of the roast.
- Roast until an instant-read thermometer registers 140-145 degrees-about 60-75 minutes. Remember that the temperature will rise another 5 to 15 degrees while the meat rests.
- Remove pork from the oven and transfer to a cutting board. Tent with foil and allow to rest for 15-25 minutes before slicing.
- Slice the meat thinly and arrange on a serving platter. Spoon some of the pan juices over top, if desired.
- Serving Size: Serves 4 -6
What to serve with your Herb Roasted Pork Loin:
- Italian Chopped Salad-LaScala Style
- Roasted Garlic Horseradish Mashed Potatoes
- Incredible Molten Lava Cake