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Roast Pork Loin with Garlic, Rosemary and Thyme

I am a huge fan of roasts. One, it tastes delicious. Two, it is a time saver for subsequent meals. Lastly, when roasts are purchased on sale, it is economical. I usually like to purchase a large pork loin and split it into four roasts, which equals to about 12 meals for our family of 3. I purchased an 11 pound roast for $26; this averages out to about $2.20 per meal (not including sides).

This roast pork loin recipe is easy to assemble and ready in under an hour. The pork loin remains juicy and is cooked to a nice medium to medium well. The only thing I would change is that I would sear the pork loin in my cast iron first before roasting as I love a golden crust.

6 large garlic cloves, finely minced
6 tsp chopped fresh rosemary or 3 tsp dried rosemary
4 tsp chopped fresh thyme or 2 tsp dried thyme
3 tbsp olive oil
2 tsp sea salt or coarse salt
1/2 tsp ground black pepper
2-1/2 lb boneless pork loin roast, trimmed of most fats

1. Take pork loin roast out of the refrigerator 30 minutes before cooking to allow the meat come to room temperature. This allows the meat to cook evenly.

2. Preheat oven to 400 degrees F.

3. Line the bottom of the roasting pan with aluminium foil.

4. Mix garlic, rosemary, thyme, olive oil, salt and pepper in a bowl.

5. Rub the mixture all over the pork.

6. Place the pork loin roast, fat side down in the roasting pan. Roast for 30 minutes.

7. Take the roast out of the oven, turn the roast so the fat side is up. Roast until the thermometer inserted into the center reaches 160 degrees F, about 25 minutes.

8. Remove roast from the oven and allow it to rest for 10 minutes. Slice and serve with mashed potatoes or rice. Reserve pan drippings for gravy.

Source: Slightly adapted from Epicurious

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