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.
Serve this classic old-fashioned recipe with some mashed potatoes, some steamed vegetables such as asparagus or green beans, a fruit salad, and an apple pie for dessert.
- 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 minced garlic
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
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.
Preheat the oven to 450°F. 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 18-23 minutes per pound.
Let roast stand, covered, 5-10 minutes before carving.
You can also roast the pork at 350°F for 20-25 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.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||8 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||0 g|