PORK LOIN WITH HERB CRUST
From the Penzey's catalogue. I used a boneless pork loin roast and it worked fine. I also had to cook a little longer. I did make this GF/CF and it turned out great.
Provided by WI Cheesehead
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
- Rub the pork all over with olive oil and herb mixture.
- Place the pork on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 degree final temp., cook longer as desired.
- Transfer to a serving tray, cover and let rest while making the sauce.
- For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until melted. Whisk in the flour until smooth and bubbly.
- Gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
- Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.
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