Pork Loin Roast with Garlic Herb Crust

• 1 (3-pound) pork loin roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Zest of 1 lemon
• 2 tablespoons unsalted butter, softened

Steps

1. 1 Preheat oven to 375°F.
2. 2 Pat the pork loin dry with paper towels.
3. 3 In a small bowl, mix olive oil, garlic, rosemary, thyme, parsley, salt, pepper, paprika, and lemon zest with softened butter.
4. 4 Rub the mixture all over the pork loin.
5. 5 Place the pork loin on a rack in a roasting pan.
6. 6 Roast in the oven for about 60 minutes, or until the internal temperature reaches 145°F.
7. 7 Let the roast rest for 10 minutes before slicing.
8. 8 Serve and enjoy!

Equipment

• Roasting pan
• Meat thermometer

Variations

• Add a splash of balsamic vinegar to the herb mixture for a tangy twist.
• Incorporate Dijon mustard for a French flair.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon each of dried rosemary and thyme.

Pairings

• A crisp sauvignon blanc
• Red wine reduction sauce

Nutrition

Tips

• For even cooking, ensure the pork loin is at room temperature before roasting.
• Check the roast with a meat thermometer to avoid overcooking.

Storage

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

Freezing: This roast freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs wonderfully with a side of mashed potatoes.

FAQ