Herbed Prok Loin Roast

By dette

When cooking pork loin you have to extremely carful not to overcook it or it is guaranteed to be dry. Tough pork tenderloin is a bit more expensive, it's slightly leaner than pork loin and the smaller size makes it easier to keep nice and tender. I actually love grilling tenderloins for even more flavor. If you happen to find tenderloins on sale, buy two 1-ound pork tenderloins for this recipe and grill them for about 3 minutes per side over high heat. If you're sticking with the loin, make sure you have a good meat thermometer and remember that meat continues to cook slightly once it's been removed from the oven.

Ingredients

• 1 Tbsp finely chopped fresh rosemary
• 1 Tbsp finley chopped fresh falt-leaf parsley
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp ground red pepper
• 1 (21/2-pound) pork loin roast, trimmed of all
• visible fat before weighing
• 2 tsp extra-virgin olive oil

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350. In a small bowl, mix the rosemary, parsely, garlic powder, salt, black papper, and ground red pepper. Rub the toast with the olive oil, and then the herb mixture. Let stand 15 minutes.

Preheat a large nonstick ovenproof skillet to medium-high heat. Add the prok and sear on all sides (including both ends) until just browned. Transfer to the oven and roast for 30-35 minutes, or until a meat thermometer inserted in the center registers 158. Cover loosely with foil and let stand 10 minutes. Sice into thin slies, pour any pan juices over the top, and serve.