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Herb-Roasted Pork Loin

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 25 mins
Total time 9 hrs, 45 mins
Yield Makes 6 to 8 servings
Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.

Ingredients

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons kosher salt
  • 1 tablespoon loosely packed lemon zest
  • 1 tablespoon light brown sugar
  • 3 garlic cloves, pressed
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon finely crushed coriander seeds
  • 1 teaspoon dry mustard
  • 1/4 teaspoon dried crushed red pepper
  • 1 (2 1/2- to 3-lb.) boneless pork loin
  • 3 tablespoons olive oil
  • Vegetable cooking spray

How to Make It

  1. Combine first 10 ingredients in a small bowl. Rub over pork. Chill, uncovered, 8 to 12 hours.

  2. Let pork stand at room temperature 30 minutes. (Bringing it to room temperature will help it cook faster and more evenly.)

  3. Preheat oven to 400°. Cook pork in hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Lightly grease a wire rack with cooking spray. Place pork on rack in a roasting pan.

  4. Bake at 400° for 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 135°. Remove from oven, and let stand 15 minutes before serving.

Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN