Yesterday I pulled a pork loin out of the freezer to thaw for dinner, even though I wasn’t quite sure what I was going to do with it. Typically, I toss it in a crockpot and shred it to make pulled pork but I was craving something more savory than sweet so I abandoned that plan. I decided to roast it for dinner with a combination of my favorite herbs.
The dish was a surprising hit with the family! I felt a little guilty accepting all the compliments since the dinner was ridiculously easy to prepare, but not so guilty that I told them that.
Because I was roasting the pork, I decided to roast the sides as well in order to make good use of the oven (and to avoid standing over the stove). The sweet potatoes brought the sweetness my kids were looking for, and the roasted broccoli rounded out the meal nicely.
- 1 2½ lb pork loin
- 4 cloves garlic, crushed
- 1 T rosemary
- 1½ tsp sage
- 1½ tsp thyme
- 1 tsp coarse salt
- 1 tsp ground black pepper
- Preheat oven to 400°. Line 9x13 in baking dish with aluminum foil.
- Place pork loin fat side down in baking dish.
- Combine remaining ingredients in small bowl. Rub pork loin with herb mixture.
- Roast pork for 30 minutes. Turn over and continue to bake for another 25-30 minutes or until meat thermometer reads 155°.
- Remove pork from oven and let stand for 10 minutes.
- Transfer pan drippings to small saucepan for gravy (see recipe below).
To make the gravy, combine the pan drippings with 1 T soy sauce and 1 T Worcestershire sauce in small saucepan over low heat. In a small bowl, combine 1/4 cup water with 1 T flour and mix well to break up any clumps. Slowly add flour mixture to sauce and stir until desired consistency.
Because I’m impatient, I start my sweet potatoes in the microwave. Wash them first, then pierce the skin on each potato several times with a fork. Microwave until tender, but not soft (you can pierce the skin easily but the sides don’t collapse when you press in on them. Transfer the sweet potatoes to a cookie sheet and roast in the oven for 20 minutes.
I put the broccoli in the oven when I took the pork out to rest so that the broccoli and sweet potatoes were fresh from the oven by the time the pork was rested and sliced.
I’ve linked this post up to several blog parties, including Simply Sundays. You can see all of the parties I link to on my Blog Party page.
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