Tuesday, October 6, 2009

Pork Loin

I personally think pork should be illegal because it is so delicious! I think I could eat it every day, especially if it came in bacon form. I decided to do a more healthy pork lunch last Sunday that was really quick and easy to make. I simply roasted a pork loin with some herbs and it was amazing. The key to really good pork loin is to not over-cook it, as it dries out very quickly once it gets overdone. Also, giving it a good rest after cooking helps drive the juices back into the meat as well. Since I was making this for lunch I wanted an easy side dish to go along side, so I made my yummy Oven Fries and an arugula salad with my House Dressing. Enjoy!

Pork Loin

3 Pound Pork Loin
Olive Oil
Herbs de Provence

Pre-heat oven to 400 degrees. Generously salt pork loin and then cover with herbs de provence. In a large oven-proof skillet over medium high heat add enough olive oil to just coat bottom of pan. Add pork loin and sear on all sides until golden brown. Transfer the pork loin to the oven and bake for about 30-40 minutes or until internal temperature reads 145 degrees on an instant read thermometer. Remove, cover tightly with foil and let rest 10 minutes before serving (meat will continue to cook while resting).


George Gaston said...

Jason… I could not agree more about pork; be it bacon, pork tenderloin, pulled pork or pork sausage… all are #1 in my food favorites.

Your method of cooking the roast is great, simple with just the right accent in herbs. Also, your “oven fries” and the peppery arugula are perfect additions to this meal.

Pam said...

Nice. I love simple and easy recipes. Pork is my very favorite meat - you're right, it should be illegal.