|Nutritional Guidelines (per serving)|
|Servings: 1 pork loin (8 to 10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super simple recipe for Regina's pork roast uses herbs to add wonderful flavor to a tender cut.
The USDA decided a few years ago that pork can be cooked to an internal temperature of 145 F; it no longer has to be cooked to well done for food safety reasons. That means the meat will be juicier and more tender.
- 1 (3 1/2 to 4 pound) boneless pork loin roast
- 3 tablespoons olive oil
- 1 1/2 teaspoons dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
- 1 tablespoon garlic (minced)
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat the oven to 450 F.
Place the roast in a shallow roasting pan. In a small bowl, combine the olive oil, thyme, marjoram, garlic, dry mustard, salt, and pepper, and mix to make a paste. Rub this mixture over the roast. Let the pork stand at room temperature for 30 minutes.
Roast the pork for 20 minutes, then reduce the heat to 300 F without opening the oven door.
Roast the pork until the internal temperature registers 145 F, about 18 to 23 minutes per pound. Let roast stand, covered, 5 to 10 minutes before carving.
You can also roast the pork at 350 F for 20 to 25 minutes per pound until the internal temperature registers 145 F. Cover the roast with aluminum foil and let stand for 10 minutes, then carve to serve.