Herb Roasted Pork Loin for a Wednesday Night
- 4 lb. boneless pork loin
- 4-5 cloves garlic, chopped
- 3 Tablespoons rosemary and thyme leaves, roughly chopped
- 2 teaspoons kosher salt
- ¼ teaspoon ground pepper
- ¼ cup canola or grapeseed oil
- ½ cup to 1-1/2 cups white wine or chicken broth
- Preheat oven to 375 degrees
- Cut a slit into the center of the pork loin lengthwise ¾ of the way through and open each half (like a book)
- In a small bowl combine garlic, herbs, salt and pepper
- Add oil, stir to combine
- Spread herb mixture on the inside of the pork loin then fold back together and tie to secure in three places (at each end and once in the middle.)
- Rub remaining herb mixture on outside of the pork loin
- Place in a roast pan and pour in just enough wine to cover the bottom of the pan. Cover pan with foil and place in the oven.
- After about 20 minutes, lift foil, spoon wine juices over the pork roast and replace liquid in the pan, as necessary.
- After 10 minutes, remove foil and continue to roast until temperature reaches 155 degrees.
- Remove from oven and let roast rest for 10 minutes on a cutting board.
Recipe by FamilyandForks at https://www.familyandforks.com/herb-roasted-pork-loin-for-a-wednesday-night/
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