Lately, I have no time. It feels like Andy and I are non-stop running. We’re either doing photo shoots, running photo booths, heading to Crossfit, doing errands, or trying to get a quick load of laundry in. Even on my days off, I’m working. I’m not complaining as much as finally realizing that I need a few short cuts, especially in the kitchen.
Which is where this recipe came in. Andy had picked up a pork loin from the grocery store because it was cheap at only $1.99 a pound. I have never cooked a pork loin, so I was super confused and at first a little scared I was going to find myself in the kitchen for two hours prepping it. But a quick Pinterest search later and I realized it’s probably the best kept secret in the grocery store (as long as you eat pork).
Herb Crusted Pork Loin
1 1/2 pound pork loin
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
1/2 tablespoon garlic powder
1 teaspoon dried rosemary
1/2 teaspoon ground sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon oregano
2 tablespoons olive oil
Preheat oven to 425 F. Combine spices in a small food processor to blend until combined, or use a kitchen knife to chop by hand so rosemary is broken into small pieces with other herbs. Place in a bowl.
Add olive oil to the herb mixture and mix to combine until it is a paste-like consistency. Place the pork loin on a baking sheet covered with foil. Rub the oil and herb mix over the entire surface of the pork. Place in oven and roast for 35-45 minutes or until the internal temperature reaches 145 degrees. (You can use a meat thermometer to verify, but most likely if the outside is brown and inside is white, it should be done. Allow the pork loin to rest for 10 minutes before slicing.