If you are looking for a moist and tender roast that practically cooks itself, this is the recipe for you. It bakes with a light crunchy coating that seals in all the juices. My family loves it with mash potatoes and gravy but it is equally nice with scalloped potatoes or macaroni and cheese.
Herb Encrusted Pork Loin Roast
1 5-6 pound pork loin roast
1 tablespoon minced garlic
Salt and fresh ground pepper
1/3 cup flour
1 ½ tablespoons Italian seasoning
½ tablespoon rosemary, crushed
1. Heat oven to 425 degrees. Remove pork roast from package and place in a large shallow bowl or baking dish. Rub with garlic, sprinkle with salt and fresh ground black pepper.
2. Combine the flour, Italian seasoning, and rosemary is a small bowl. Cut roast in half. Completely coat both pieces of roast with the flour mixture. Place on a rack in a roasting pan and put in oven.
3. Bake at 425 degrees for 20 minutes, reduce heat to 350 degrees, insert a remote meat thermometer and cook until internal temperature reaches 165 degrees. 170 degrees is well done, but you want to remove the roast as the temperature will continue to rise once it is removed from the oven.
4. Let roast sit for at least 15 minutes to let the juices reabsorb while you finish your other dishes.
HINTS: A remote meat thermometer has a probe which goes into the meat with a heat proof cord that connects to a unit outside the oven that beeps when your dish reaches the correct temperature. I bought mine at Bed Bath & Beyond for about $20. Please consider investing in one. The secret to good tasting meat is that it is cooked to the proper temperature. If it keeps you from over or under cooking one roast it will more than pay for itself.
By cutting the roast in half you reduce the cooking time, and if you do not need all the meat for one meal the second piece stays nice and succulent for the next meal.
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