This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Herb-Crusted Roast Pork Loin
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- #58906
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 cloves garlic
1 tablespoon kosher salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons whole yellow mustard seed
1 teaspoon caraway seeds
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil
6 pounds boneless pork loin
directions
Finely chop garlic and salt in mini prep food processor. Scrape sides of bowl and add the remaining herbs, spices and oil. Pulse several times to form a paste.
Smear paste over all surfaces of pork loin. Cover pork loin loosely and marinate for 2 hours at room temperature. It can be prepared 1 day ahead. In that case, wrap pork loin in plastic and refrigerate.
Preheat oven to 450 degrees F. Lay pork loin on rack suspended in roasting pan (if the loin is too long, cut into 2 pieces). Roast pork loin for 15 minutes.
Reduce temperature to 300 degrees F and roast pork loin until instant read meat thermometer registers 145 degrees F when inserted into center of pork, about 30 minutes longer.
Remove pork from oven, cover it loosely with foil and let it rest for 20 minutes more to complete its cooking and for the juices to reabsorb. The final internal temperature will reach 150 to 155 degrees F when finished roasting.
Cut pork loin across the grain into 1/4-inch thick oval slices. Arrange on a platter. The roast is good hot, but can also be served warm.
added by
irishitalian
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 30, 2006
The flavor of the pork was fantastic! However, the cooking time is severely off. We modified the servings and used a 3 pound loin, and we still had to double the cooking time. Just make sure to use a meat thermometer to verify the meat is cooked properly.