Herb Crusted Pork Loin

By luvs2cook

Ingredients

• 2 tablespoons thyme, chopped
• 2 tablespoons rosemary, chopped
• 2 tablespoons oregano, chopped
• 1 tablespoon cracked black pepper
• 1 boneless pork loin, (3 lbs) trimmed of all silver skin
• 2 tablespoons kosher salt
• 1/4 cup cooking oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 3 stalks celery, diced
• 1/4 pound unsalted butter

Preparation

Step 1

1. Preheat oven to 425. Mix all the chopped herbs and pepper together. Pat the pork loin dry and then press the herb mixture over the entire loin. Wrap in plastic and refrigerate for at least one hour. When you are ready to cook the pork loin, remove from the refrigerator and generously sprinkle with the kosher salt. Take a large saute pan or skillet, place over medium-high heat and add the cooking oil. When the oil is hot, gently place the pork loin in the pan. Brown all sides of the meat to a deep brown, being careful not to splash the oil.

2. In a large baking dish or jelly roll pan, place the vegetables down the center. Rest the browned loin on the vegetables. Place the butter on top of the loin and bake until a thermometer inserted in the thickest part of the loin reads 145 degrees (medium). Remove the roast from the oven and let it cool for 10 minutes before slicing.