Wednesday, May 21, 2014
Roast Pork Loin
1 boneless pork loin (4-5 lbs)
3 tablespoons olive oil
2-1/2 tablespoons Weber roasted garlic and herb seasoning
1-1/2 tablespoons dried rosemary
2 teaspoons salt (I use about half Kosher salt and half table salt)
1 teaspoon ground black pepper
2 cups water
Note: All seasonings are approximate amounts. I never actually measure them. You can adjust them to your taste also. If you don't have the same garlic and herb seasoning I use, substitute another garlic and herb seasoning or a mix of minced garlic, salt, sage, thyme, and whatever other herbs you like.
Rinse pork loin and pat dry with a paper towel. Place in a large roasting pan or baking pan. Mix all the seasonings together with the olive oil.
Rub the seasoning blend over the pork loin on all sides. Make sure the fat side of the pork loin is down. Pour the water into the bottom of the roasting pan.
Cover the roasting pan with the lid (or cover a baking pan with aluminum foil).
Bake at 300 degrees for about 3 to 3-1/2 hours or until tender enough to pull apart with a fork. Baste 2-3 times during the last hour.
That's it! For about 5-10 minutes of work (prep and basting) you get a roast pork loin that is juicy, tender, and so delicious.
Warning: The aroma of the pork loin cooking may cause excessive mouth watering, hunger pains, and frequent checks to see if it is done yet. When I make this, my whole house smells delicious for up to 2 hours before it is even done. No kidding.
Serve with mashed potatoes (you've got to have mashed potatoes with this) and a veggie side. I like steamed green beans or green peas with this recipe. I sometimes do candied sweet potatoes with it as a third side. Green lima beans, a green bean casserole, butternut squash, or any other hearty vegetable dish would also work well. Enjoy!
As an additional note, this recipe can be done in a crock pot as well. Just cook it for little longer (roughly 5 hours on high or 8 hours on low, depending on your crock pot).