Herbed Roast Pork
Serves 4, with leftovers| Hands-On Time: | Total Time:
- 4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves
- 4 large sprigs fresh rosemary or 2 tablespoons dried rosemary
- 1 boneless pork-loin roast (about 3 pounds)
- 2 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- Tuck the fresh herbs under the roast's strings or rub the dried herbs on the meat. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes.
- Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 1 hour and 15 minutes or until an instant-read thermometer registers 155º F in the center of the roast.
- Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.
- Per Serving
- Calories 318
- Calcium 40mg
- Carbohydrate 0g
- Cholesterol 126mg
- Fat 14g
- Fiber 0g
- Iron 2mg
- Protein 44mg
- Sat Fat 5g
- Sodium 106mg
What does this mean? See Nutrition 101 .
Mild and tender, pork loin and tenderloin work well with many cooking methods―roasting, pan-searing, grilling, sautéing. Tougher (and less expensive) cuts, like shoulder and butt, are best suited to slow cooking and braising.