Herb Roasted Pork Loin
(Dr. Frank's Vinifera Wine Cellars)
- 1 lb boneless pork loin, with fat left on
- 1 tbsp salt
- 2 tbsps olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 tsp dried basil or 2 teaspoons fresh basil leaves
- 1 tsp dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees.
Place the pork loin on a rack in a roasting pan. Combine remaining ingredients in a small bowl. With your fingers, massage mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce heat to 425 degrees and roast for an additional hour. Test for doneness using an instant-read thermometer. When internal temperature reaches 155 degrees, remove roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook as it rests.