Herb crusted pork loin...drool!
Find a Conversation
|Tue, 04-08-2014 - 8:01pm|
Sunday I thawed half of a pork loin that I had no real plan for. Somewhere in my head, an evil little Curious Chef brain cell said, "salt and herb crust!"
I dried the loin off really well, rubbed it with a little oil, and made a rub of kosher salt, coarse ground black pepper, rosemary, thyme, garlic powder, onion powder, and sugar. I let it stand with the rub for a few hours in the fridge, then brought it out to start coming to room temp about an hour before turning the oven to 300F. I roasted it to 150F internal in a flat Corningware pan on top of carrots, celery and sliced onions. Made gravy and mashed potatoes, a pot of spinach, and BINGO! That roast was so incredibly tender, juicy, and flavorful! I ate it Sunday, and took the leftovers to work Monday and today...so sad when I ate the last bite today!
But I will do it again!