Herb Crusted Roast Pork Loin
Servings: 4
Ingredients
4 lb pork loin roast
4 TBSP vegetable oil
1 tsp basil
1/2 tsp thyme
1 tsp oregano
1/2 tsp rosemary
1 TBSP kosher salt
1 TBSP fresh ground pepper
1 TBSP garlic powder
1 lemon wedge
2 Cups water
Directions
1. Butterfly pork loin. Mix 3 TBSPs oil with all the seasonings and spread evenly all over pork. Roll up and tie. Place covered in fridge and allow to marinate for an hour.
2. Preheat oven to 250 degrees F
3. Puree lemon wedge and 2 cups water in a blender until smooth. Place pork in a dutch oven with lemon mixture and cover.
4. Roast in oven for 3 1/2 hours, quarter turn pork every half hour.
5. Remove pork onto a plate and pour liquid into a fat seperator.
6. Heat remaining oil in the dutch oven on the stove over medium high heat. Sear pork on all sides, about 3-5 minutes per side.
7. Allow pork to rest 10 minutes and serve with the jus sauce.
2. Preheat oven to 250 degrees F
3. Puree lemon wedge and 2 cups water in a blender until smooth. Place pork in a dutch oven with lemon mixture and cover.
4. Roast in oven for 3 1/2 hours, quarter turn pork every half hour.
5. Remove pork onto a plate and pour liquid into a fat seperator.
6. Heat remaining oil in the dutch oven on the stove over medium high heat. Sear pork on all sides, about 3-5 minutes per side.
7. Allow pork to rest 10 minutes and serve with the jus sauce.
