Boneless Pork Loin Roast
Once the rub was prepared and on the roast, it was a very low-maintenance dinner and I plan to make it again soon!
- 1 (3 pound) boneless pork loin roast
- 2 tablespoons black pepper, cracked
- 2 tablespoons Parmesan cheese, grated
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Adapted from porkbeinspired.com
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.).
Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired.
Place roast on rack in shallow roasting pan.
Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness.
Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.