PORK LOIN WITH HERB CRUST
From the Penzey's catalogue. I used a boneless pork loin roast and it worked fine. I also had to cook a little longer. I did make this GF/CF and it turned out great.
Provided by WI Cheesehead
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
- Rub the pork all over with olive oil and herb mixture.
- Place the pork on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 degree final temp., cook longer as desired.
- Transfer to a serving tray, cover and let rest while making the sauce.
- For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until melted. Whisk in the flour until smooth and bubbly.
- Gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
- Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.
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Dawn Dachs
dachs-dawn65@aol.com:(
Lyz L
ll@aol.comDisastrous.
mahlatse mabuza
m32@gmail.comBland.
Ameer Bhatti
ameerb@hotmail.comA little too salty.
dom ik
dom.ik@hotmail.frPerfect for a weeknight meal.
kbmkaku
kbmkaku@yahoo.comEasy to follow.
Vager Hassan
hassan.vager13@hotmail.comWill definitely make again.
Khalil Kalati
kalati-k7@gmail.comDelicious!
Tikaram Sanjel
sanjel.t@hotmail.comGreat recipe!
RUGAZURA ALEXIS
r_alexis@aol.comThis recipe was a disaster! The herb crust burned and the pork was raw in the middle. I would not recommend this recipe to anyone.
Mohana Rmz
r59@aol.comI found this recipe to be a little bland. The herb crust didn't have much flavor and the pork was a little dry. I would recommend adding more herbs and spices to the crust next time.
Abdiqadir Ahmed Xussen
a-x56@gmail.comThe herb crust was a little too salty for me, but the pork itself was cooked perfectly. I would recommend using less salt in the herb crust next time.
Serenity Cote
cote_serenity85@hotmail.frI made this recipe for a dinner party and it was a huge success! Everyone loved the herb crust and the pork was cooked perfectly. I will definitely be making this again.
MD Rajon Forid
f.m@hotmail.comThis recipe was easy to follow and the pork loin turned out great! The herb crust was especially flavorful and the pork was cooked evenly throughout. I would definitely recommend this recipe.
Akhtar Ali Jamali b
ab70@gmail.comI'm not a huge fan of pork loin, but this recipe changed my mind. The herb crust was so flavorful, and the pork was cooked perfectly. I'll definitely be making this again!
Alal Iran
irana@gmail.comThis dish was a little more work than I usually put into a weeknight meal, but it was worth it! The herb crust was delicious, and the pork was so moist and tender. I'll definitely be making this again.
Panda Squad
squad_p@hotmail.frI was looking for a new pork loin recipe to try, and this one definitely delivered. The herb crust was amazing, and the pork was cooked to perfection. I highly recommend this recipe!
J. Kinnard Johnson
jjohnson@gmail.comI've made this recipe several times now, and it always turns out great. The herb crust is my favorite part - it's so flavorful and aromatic. I usually serve it with roasted potatoes and green beans.
Ylli Meta
m.ylli@gmail.comThis pork loin with herb crust was a hit with my family! The crust was flavorful and crispy, and the pork was juicy and tender. I served it with roasted vegetables and mashed potatoes, and the meal was a complete success.