Greek Herb-Crusted Pork Loin Roast

• 1 (2-pound) pork loin roast
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried Greek basil
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together olive oil, lemon juice, and garlic.
3. 3 In another bowl, combine oregano, thyme, rosemary, salt, pepper, basil, paprika, and red pepper flakes if using.
4. 4 Score the surface of the pork loin with shallow cuts, then rub with the oil mixture.
5. 5 Press the herb mixture evenly over the pork, coating all sides.
6. 6 Place the pork on a rack in a roasting pan.
7. 7 Roast for 45 minutes, or until internal temperature reaches 145°F.
8. 8 Remove from oven and let rest for 10 minutes before carving.

Equipment

• Roasting pan with rack
• Meat thermometer

Variations

• Substitute chicken thighs for pork loin for a quicker cook time.
• Add a splash of white wine to the roasting pan for extra moisture and flavor.

Substitutions

• If Greek basil isn't available, use regular basil or more oregano.
• Use fresh herbs if available, increasing the quantity to 1/4 cup for each tablespoon of dried herbs.

Pairings

• A crisp white wine like Assyrtiko or a light red like Pinot Noir.
• Warm pita bread and a hummus platter.

Nutrition

Tips

• For extra flavor, marinate the pork with the oil and herb mixture for several hours or overnight.
• Use a meat thermometer to ensure the pork is cooked to the correct temperature.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This roast freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted vegetables and a fresh Greek salad.
• Pair with a zesty tzatziki sauce for extra flavor.

FAQ