Tuesday, January 8, 2013

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"
from Southern Living's 
"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE


1 (4-5 lb) untrimmed pork loin roast
1 tsp kosher salt
1 tsp coarsely ground pepper
Kitchen string
5 Tblsp olive oil, divided
2 Tblsp chopped fresh sage
2 Tblsp chopped fresh parsley
2 Tblsp chopped fresh thyme
1 Tblsp chopped fresh rosemary
  • Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
  • Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
  • Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
  • Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.
Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

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