This is served in the cafeteria where I work and it is so delicious I requested the recipe. Andre, the chef, generously obliged! I made it for Christmas Eve dinner and it was rated a 10 on the “make-again” scale.
NOTE: I made some slight modifications to the original recipe: I use garlic slivers rather than crushed garlic and insert them into the roast instead of rubbing on with the other spices. Also, I allow the spices to marinate together for several hours before rubbing on the roast. I use a higher temperature for the first 10 minutes of cooking. Be sure to select a roast with a good fat layer because today’s pork is very lean and the fat layer will keep it moist and give you enough drippings for juice or gravy.
3 lbs. pork loin, boneless, rolled and tied with string
1-1/8 tsp. kosher salt
1 tsp. dried whole rosemary
1 tsp. dried whole thyme
1-1/2 tsp. black pepper
1 Tbsp. + 3/4 tsp. garlic, crushed (I use several large cloves, slivered)
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
In a small bowl combine seasonings, crushed garlic (or garlic slivers), lemon juice, and oil; if desired, allow to sit for several hours or overnight.
Several hours before cooking time, rub herb-oil paste over all sides of loin. (NOTE: If using garlic slivers, remove them from the paste before rubbing it on the loin; make small slits all over the loin and insert a garlic sliver into each one. If loin is rolled, you can insert some into the folds.) Refrigerate for several hours or overnight.
Place loin fat side up in roasting pan. Insert meat thermometer into thickest portion. Roast uncovered at 400F for 10 minutes, then reduce oven to 325F and roast until thermometer registers 160-165F (about 25-30 minutes per pound). Baste often with pan juices.
Remove from oven and cover loosely with aluminum foil. Let stand about 15-20 minutes before slicing. If desired, serve with Chunky Applesauce.
If desired, you can make a gravy, or just save the juices to store with the leftovers — if there are any!
Your blog is interesting!
Keep up the good work!
Thank you, Alex, I appreciate it. More recipes are on the way!