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A juicy, tender pork loin roast with a fragrant, crispy crust of fresh herbs and garlic. It's an impressive centerpiece for a holiday dinner or a special Sunday supper, yet surprisingly easy to make.
For 6 servings
Prepare Oven and Herb Rub
Season the Pork Roast
Sear the Roast
Roast in the Oven
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A juicy, tender pork loin roast with a fragrant, crispy crust of fresh herbs and garlic. It's an impressive centerpiece for a holiday dinner or a special Sunday supper, yet surprisingly easy to make.
This american recipe takes 110 minutes to prepare and yields 6 servings. At 437.02 calories per serving with 51.44g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Rest, Slice, and Serve
Feel free to swap the herbs. Marjoram, oregano, or a classic poultry seasoning blend also work wonderfully.
Add the zest of one lemon or orange to the herb rub for a bright, fresh flavor that cuts through the richness of the pork.
Incorporate 1/2 teaspoon of red pepper flakes into the herb paste for a gentle background heat.
Roast the pork on a bed of chopped root vegetables like carrots, onions, and potatoes. They will cook in the delicious pork drippings.
Pork loin is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of B vitamins, especially thiamine (B1), niacin (B3), and B6. These vitamins are crucial for converting food into energy and supporting a healthy nervous system.
Pork is a good source of selenium and zinc, two minerals vital for a strong immune system. Selenium acts as a powerful antioxidant, protecting cells from damage.
A typical serving (around 170g or 6oz) of this Herb-Crusted Pork Roast contains approximately 350-450 calories, depending on the fat content of the specific cut of pork loin.
Yes, it can be part of a healthy diet. Pork loin is a lean cut of meat, rich in high-quality protein, B vitamins, and essential minerals like selenium and zinc. The use of fresh herbs and olive oil adds antioxidants and healthy fats.
For a juicy and safe pork roast, the USDA recommends cooking it to an internal temperature of 145°F (63°C), followed by a minimum 3-minute rest period. This will result in a slightly pink, tender center.
Yes, you can. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, you would use about 2 teaspoons each of dried rosemary and thyme, and 1 teaspoon of dried sage.
This roast pairs beautifully with roasted potatoes, garlic mashed potatoes, glazed carrots, green beans, or a simple apple sauce. A fresh garden salad also makes a great accompaniment.
Store leftover sliced pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a skillet with a splash of broth or water over medium-low heat until warmed through, or gently reheat in the microwave.