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Tuesday, February 15, 2011

Recipe Monday

I don't know if I've ever mentioned that  Gabriella is extremely picky eater. She would eat only waffles, chicken nuggets and pizza if I allowed it. So if she's says "it's good" to any recipe I try it's a keeper!
Today's recipe is for an absolutely delicious pork loin from Paula Dean. (yes Paula Dean again)

Herb Crusted Pork Tenderloin



Ingredients


1 (4-pound) boneless pork loin, with fat left on

1 tablespoon salt

2 tablespoons olive oil

4 cloves garlic, minced

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.


This is came out extremely moist and flavorful and the smell of it cooking was just heavenly.I made a 2 pounder  instead of a 4 pounder and didn't alter any amount of the ingredients, I just checked the meat's temperature more often. I opted for the dried herbs because I was just too lazy to go to the market for the fresh ones.

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