Cooking roasts intimidates me. I don’t have a lot of experience with it, and I don’t often buy meat, other than chicken, due to the cost. But, when I saw the sale on boneless pork loin – down from $4.99/lb to $1.99/lb! – I couldn’t pass up an excuse to try something new. After doing some Googling, I found a basic and very simple preparation method – just a flavorful herb rub. Bingo! Boneless Pork Loin with Herb Rub. I tweaked the ingredients in the herb rub to those I had on hand, so you can feel free to interchange ingredients to those you have in your own kitchen. This rub was spicy due to all the pepper, so if that’s not your thing, decrease the pepper and increase the other herbs.
An important point for cooking meat is to have a thermometer, to check for internal temperature and doneness. I have yet to invest in one, but it’s next on my list to get, as I can see it aiding greatly in lessening my intimidation of cooking meat. This recipe was very easy however, and I can see myself making it again, the next time there’s a sale!
Boneless Pork Loin with Herb Rub
I couldn’t pass up an excuse to try something new. I found a very simple preparation method – a flavorful herb rub. Bingo! Boneless Pork Loin with Herb Rub.
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes (20 minutes per pound)
Total Time: 1 hour 30 minutes
Yield: Serves: 6-8
- 2 tablespoons ground black pepper
- 2 1/2 teaspoon thyme
- 2 1/2 teaspoon rosemary
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground muster seed
- 1/4 teaspoon garlic powder
- 3-4 pound boneless pork loin
- non-stick cooking spray
- optional: cut-up potatoes, carrots, onions, apples
- Mix all spices and herb ingredients in a small bowl.
- Dry the pork loin with paper towels.
- Using your hands, apply herb rub to the pork, making sure to cover all surfaces.
- Spray a large baking or roasting pan with non-stick cooking spray.
- Place pork in the pan.
- Add veggies (potatoes, carrots, onions, or apples) to the pan as you’d like, positioning them around the roast.
- Cook the roast for 20 minutes per pound (so, a 4 pound roast would cook for 80 minutes). You can also use a thermometer to check the internal temperature. An internal temperature of 145* F is considered ‘done.’
- Remove the pan from the oven and let the meat rest for 10 minutes, before carving and serving with your choice of rice, veggies, applesauce, etc.