Herb Roasted Pork Loin for a Last Minute Wednesday
It’s no secret that Wednesdays can press us to the edge. It traps us in the middle of the week, too close a reminder of the disaster that was Monday, and too far from the promise that comes with Friday.
As I slowly crack open the fridge for dinner inspiration, I’m greeted by bunches of thyme and rosemary pleading for attention. Suffering a similar plight is the pork loin in my fridge. It’s a lug I bought this week out of boredom or maybe exasperation. With none of the fat that makes other pork options so succulent, pork loin is never my first choice. It too often emerges from my oven dry and tasteless.
Today I’m determined and, frankly, desperate. In a decisive moment, I make a plan that is easy and makes the best of my ingredients. Fresh thyme and rosemary are minced together with several cloves of garlic, flaky kosher salt and a douse of oil, creating a beautiful fragrant rub. A few easy steps and in an hour I’ll be pulling out of the oven an Herb Roasted Pork Loin.