I was looking for some way to elevate the taste of a traditional pork loin roast. Typically, salt, pepper and spices are thrown on a roast and its cooked until done... Usually it is overdone, dry and boring. So what to do? Recently I planted a "kitchen" container garden with rosemary, thyme, sage and oregano... I was inspired. What resulted was a delicious, moist roast that changed my view on roast pork forever. This recipe will serve 4 and provide enough for leftovers to make yummy pork sandwiches.
INGREDIENTS
4 pounds pork loin, untrimmed
3 onions peeled and cut in half
4 whole carrots peeled and cut in half
3 tablespoons olive oil
4 tablespoons white balsamic vinegar
Salt and pepper
1 lemon
Butchers twine
Marinade
3 tablespoons olive oil
3 anchovy fillets
1 lemon
4 cloves garlic
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh oregano
1 teaspoon salt
1 teaspoon ground black pepper
INSTRUCTIONS
Prepare marinade by combining garlic, rosemary, thyme, oregano, anchovy, salt, pepper and juice of 1 lemon in a food processor. Process until well combined, marinade will be slightly chunky. Set aside.
Tightly tie the pork loin with six pieces of butcher’s string, evenly spaced over loin. Spoon marinade over the entire pork loin and let rest in the refrigerator for 2 hours. After 2 hours, remove from refrigerator and bring to room temperature.
In a large bowl, combine the halved onions and carrots with olive oil. Season with salt and pepper. Toss with white balsamic vinegar. Once thoroughly combined, layer the vegetables in the bottom of a roasting pan.
Set loin roast on top of seasoned vegetables in the roasting pan. Squeeze the juice of one lemon over roast. Place in a preheated 425-degree oven for 55 minutes or until internal temperature is 140-145 degrees. If pork begins to brown too quickly, make a tent with aluminum foil and loosely cover roast.
Note: After 45 minutes, check the internal temperature to make sure the pork is not over cooking. When done the temperature should be 145 degrees, you can take roast out of the oven when the internal temperature is 135 degrees. The pork will continue to cook and come up to temperature as it rests
When done remove from oven and move pork loin to a cutting board. Cover lightly with foil and let rest for 15-20 minutes.
Keep vegetables in a warm place until ready to serve. Remove strings and slice the roast into 1/2-inch slices. Place slices on a large platter and arrange roasted vegetables around pork loin. Garnish with fresh sprigs of herbs and lemon wedges. Give the slices a final drizzle of extra-virgin olive oil.
Serve with your choice of vegetables. I served with small baked potatoes and steamed green beans. Express your love through food. ENJOY! #roastporkloin #sundayfamilyroastpork #simplemoistporkloin
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