Delicious Roast Pork Loin Recipe

This roasted pork loin is simple to make and the pan drippings are amazing. I used a recipe from The Kitchen Magpie and but I did make some alterations before it went into the oven and one that I wish that I had done.  

Recipe Ingredients:

3-5 lb boneless pork loin 
1/4 cup butter softened 
1/4 cup olive oil
7 garlic cloves minced
1 1/2 Tbsp Kosher salt
3 Tbsp Herbs de Provence or chopped fresh rosemary or 1 Tbsp dried
1 tsp freshly ground black pepper
1-2 lbs of chopped carrots, potatoes and onions. See notes for sizes

Recipe Instructions:
Soak the roast for about 4 hours in a water/salt solution (brine) using 4 Tbsp of fine salt to each quart of water. Add 1 Tbsp granulated garlic per quart of brining solution. Refrigerate

 
Remove the roast from the brine, rinse off  and transfer the roast to a cutting board or large plate and pat dry. Let the roast stand for 1 hour to come to room temp.

In a small bowl, combine the butter, oil, garlic, Herbs de Provence or rosemary if using, salt and pepper, and mix until a paste forms. (Note: Without doubt, this mixture is what makes this dish so tasty so if your roast is large you should give some serious thought to doubling the ingredient amount. 

Cut the carrots no wider than 1/2 inch, potatoes should be cut around 1/2 inch thick to ensure that they are cooked by the end of the roasting time. Quarter the onions.

Preheat the oven to 450 degrees.

(Note: If you are making a small roast and have a large enough skillet brown the fat cap at med-high heat. Remove to the roasting pan and let it cool before proceeding).

Rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.

Preheat your oven to 450° F. Place the roast on the bottom of a large roaster (don't use a wire rack).

Smear 2/3 of the paste on the top and sides of the roast and the remaining 1/3 dabbed on the vegetables. Sprinkle additional spice on the top and sides.

 
Place your vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.

Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Do not open the oven!

Let the roast continue to roast for another 20-25 minutes per pound of meat until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle. (I highly recommend that you use a corded oven thermometer so you can monitor the internal temp without opening the oven door to check).

 
Remove the roast from the oven and cover it loosely with foil. Let it rest 10 minutes (during the rest period the internal temp will rise to 145 degrees). 

With your oven turned off, return the roasting pan with the veggies to the oven to keep warm while the roast rests.

 
Plate the vegetables right before you carve the roast.

After all have been plated spoon the accumulated juices on the pork.

Enjoy!