I've made this a number of times and it's always perfect and gobbled up. Tonight I served it with steamed and lightly buttered baby asparagus. Yum.
Katie's Herb-Crusted Pork Roast
(Serves 4)
(Serves 4)
1 (1 1/2-lb.) boneless pork loin roast
6 Tbsp. Herbes de Provence
2 tsp. garlic salt
1 tsp. freshly-ground black pepper
Line a roasting pan/dish with nonstick aluminum foil or use a nonstick roaster. Place roast, fat side up, and sprinkle garlic salt and pepper evenly over top and slightly down sides. Pat on the Herbes de Provence to create a nice even blanket of the herbs.
Bake, uncovered, in preheated 375F oven for about 1 hour or until a thermometer inserted in the thickest part registers about 150F. Remove from oven, allow to rest for about 10 minutes before serving.
6 Tbsp. Herbes de Provence
2 tsp. garlic salt
1 tsp. freshly-ground black pepper
Line a roasting pan/dish with nonstick aluminum foil or use a nonstick roaster. Place roast, fat side up, and sprinkle garlic salt and pepper evenly over top and slightly down sides. Pat on the Herbes de Provence to create a nice even blanket of the herbs.
Bake, uncovered, in preheated 375F oven for about 1 hour or until a thermometer inserted in the thickest part registers about 150F. Remove from oven, allow to rest for about 10 minutes before serving.
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