Need an easy but somewhat elegant dinner dish? Something you can mix up early and then not worry much about while you prep the rest of dinner? Or maybe you are just looking for a yummy alternative to steaks or grilled chicken.
This dish fits the bill perfectly. It’s easy, delicious and works wonderfully with a variety of side dishes. It’s also very tasty as leftovers in wraps or salads.
Herb Roasted Pork Loin
Serves 4 – 6
1 12-16 oz pork loin (organic if possible)
2 T. vinegar (balsamic, white or red wine all work well)
2 T. marsala wine (sherry is also a nice alternative)
1 t. cracked black pepper
1/2 t. sea salt
1 T. olive oil
1 T. soy sauce
Variety of fresh herbs (use whatever you have on hand – this time I used rosemary, parsley, thyme and oregano). About 1/4 cup is perfect. Chop roughly.
1 clove garlic, minced.
Step one: Mix all ingredients (except pork loin) in a small dish.
Step two: Put pork loin in a plastic bag and pour marinade on top. Mix it around with your hands and then put bag in a bowl in the fridge for 2-4 hours.
Step three: Place meat in a roasting pan or dutch oven. Pour marinade over meat. Roast, uncovered, at 425 for 15 minutes. Spoon pan juices over meat. Roast for 10 – 15 more minutes or until meat thermometer registers 155 degrees. Cover with foil and let it rest for 15 minutes. Make sure the meat goes up to 160 degrees.
Wasn’t that simple? I like to serve this with either a big salad or a side of sauteed spinach and a piece of really good bread with a bit of real butter. Yum!
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