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pork loin-1

Pork Loin

This classic herb-roasted pork loin is juicy and flavorful, with a fragrant crust of garlic and herbs. Perfect for a family dinner or special occasion, it's a simple yet elegant main course.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g pork loin roast
  • 2 tablespoons olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 4 cloves garlic, minced
  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly cracked

Equipment

  • 1 roasting pan
  • 1 baking rack
  • 1 sharp knife
  • 1 small mixing bowl
  • 1 meat thermometer
  • 1 cutting board
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 220°C (425°F). Place a rack in the center of the oven.
  2. Place the pork loin on a cutting board. Pat it dry with paper towels.
  3. In a small bowl, mix olive oil, rosemary, thyme, minced garlic, salt, and pepper until it forms a paste.
  4. Rub the herb paste evenly over the entire pork loin.
  5. Place a baking rack inside the roasting pan. Put the pork loin on the rack, fat side up.
  6. Roast the pork loin at 220°C (425°F) for 15 minutes to get a golden crust.
  7. Lower the oven temperature to 175°C (350°F) and continue roasting for about 40 more minutes, or until the internal temperature reaches 63°C (145°F) measured with a meat thermometer.
  8. Remove the pork loin from the oven, tent it loosely with foil, and let it rest for 10 minutes before slicing.
  9. Slice and serve warm.

Notes

Resting the meat is crucial for juiciness.
Pair with roasted vegetables or mashed potatoes.
Leftovers make excellent sandwiches.