Paula Deen's Herb Crusted Pork Loin Roast

Now that Marc is heading out every weekend, I need to make dinners during the week that will give me leftovers!

Well, I decided to try a pork loin roast this week. Not a bad things, since I have three of them in my freezer! I figured it would give me lots of leftovers for sandwiches, etc.

Here's her recipe. Seemed easy to me!
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Ingredients

• 1 (4-pound) boneless pork loin, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced (I increased this to 8 because my cloves were dinky!)
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves 
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

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I read the reviews of many people and changed a few things about the cooking. I did start it at 475, but lowered after 20 minutes. I dropped the temperature to 400 and inserted my temperature probe. It took about an hour total to reach 150. I removed it from the roasting pan and tented it, letting it rest for 20 minutes (brought the temperature up to 160). 

The result: BEAUTIFUL, TENDER, and JUICY PORK LOIN! This recipe is definitely a keeper. 

I served with fried apples, green beans, and risotto (Lundburg Farms makes great gluten-free risotto mixes)!