Herb Roasted Pork Loin; Mushroom, Roasted Potatoes, Broccoli

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:

  1. Heavily season the pork loin with salt and let sit for at least 4 hours or overnight
  2. Quickly rinse off the pork loin and pat dry.

Herb Crust:

  1. Stir together the crust and rub onto all sides of the pork loin
  2. Pre-heat oven to 350˚F
  3. Sear the pork in an oven proof baking pan over med heat until golden brown
  4. Transfer pan to oven and roast until a meat thermometer registers 160˚F when inserted into the thickest part of the roast

Toasted gremolata:

  1. Heat olive oil and garlic together over medium heat until the garlic starts to turn light golden brown
  2. Add the herbs and lemon zest and simmer for 1 minute before removing from heat. Season to taste

Serve roasted pork loin with gremolata.

 

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