Herb Roasted Pork Loin; Mushroom, Roasted Potatoes, Broccoli
- Prep Time 4 hours
Ingredients
Dry Brined Pork:
- 1 each (about 4 pounds) Pork loin
- 1/2 cup kosher salt
Herb Crust:
- 2 tablespoons chopped parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped garlic
- 1 tablespoon cracked black pepper
- 1/2 teaspoon salt
Toasted gremolata:
- 1/4 cup olive oil
- 3 cloves thinly sliced garlic
- 1 tablespoon chopped rosemary
- 1 teaspoon thyme leaves
- 1 lemon peel, very thinly julienned
- salt & pepper
Directions
Dry Brined Pork:
- Heavily season the pork loin with salt and let sit for at least 4 hours or overnight
- Quickly rinse off the pork loin and pat dry.
Herb Crust:
- Stir together the crust and rub onto all sides of the pork loin
- Pre-heat oven to 350˚F
- Sear the pork in an oven proof baking pan over med heat until golden brown
- Transfer pan to oven and roast until a meat thermometer registers 160˚F when inserted into the thickest part of the roast
Toasted gremolata:
- Heat olive oil and garlic together over medium heat until the garlic starts to turn light golden brown
- Add the herbs and lemon zest and simmer for 1 minute before removing from heat. Season to taste
Serve roasted pork loin with gremolata.