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1 (2 lb) pork loin roast, with fat left on
1 Tbsp Sea Salt (or regular salt)
2 Tbsp Olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary
Preheat oven to 475 degrees. Place pork loin in a roasting pan.
Combine remaining ingredients in a small bowl. With your fingers, massage the mixture into the pork loin, covering all the meat and fat.
Roast the pork for about 15-20 minutes at 475 degrees, then reduce heat to 350 degrees. Turn the roast over and roast for an additional 35-45 minutes (the original recipe said to use a meat thermometer and when the internal temperature reached 155 degrees, pull it out . . . but I don’t have a meat thermometer, so I just kept checking by slicing into the middle of the roast and when it didn’t look way pink anymore, I pulled it out. It had cooked for about 45 minutes at 350 when I felt mine was done).
Allow roast to sit for 20 minutes in the roast pan after you pull it out of the oven because it will continue to cook. Carve into pieces and serve!
I got this recipe from Paula Deen, but have modified and adapted it.