Herb-Infused Roast Pork Loin is a delightful dish that combines the earthiness of fresh herbs with the subtle sweetness of honey. Perfect for a cozy family dinner or an impressive gathering, this recipe brings out the best in a quality pork loin with minimal fuss.
Pork loin is the star of the show, offering a tender and juicy base that soaks up flavors beautifully. Olive oil acts as a medium to infuse the pork with our herb mixture. Sea salt and black pepper are the basic seasonings that enhance the meat's natural flavors. The earthy notes of rosemary and thyme add freshness and depth. Garlic powder gives a subtle yet robust aroma. Lemon zest and juice brighten the dish with a hint of citrus. Honey creates a sweet, caramelized layer on the pork's exterior. Finally, chicken broth keeps the meat moist and tender throughout the roasting process.
This herb-infused roast pairs beautifully with creamy mashed potatoes or a simple arugula salad. For a touch of elegance, serve it with roasted seasonal vegetables like carrots and Brussels sprouts. A glass of crisp white wine or a light red would complement the dish nicely.
Start by preheating your oven to 375°F (190°C). This ensures that your pork loin will cook evenly. In a small bowl, mix together the olive oil, sea salt, black pepper, rosemary, thyme, garlic powder, lemon zest, and lemon juice. This fragrant mixture will form the base of your marinade.
Rub this herb-infused mixture evenly over the pork loin. Be generous here; you want every inch of the meat to be covered. Place the pork loin on a roasting rack in a baking dish, which helps the heat circulate around the meat for an even roast.
Drizzle the honey over the top of the pork loin. This will caramelize as it cooks, adding a sweet contrast to the savory herbs. Pour the chicken broth into the bottom of the pan. This not only helps in keeping the meat juicy but also forms the base for a delicious sauce.
Roast the pork loin in the preheated oven for about 1 hour and 30 minutes. You'll want the internal temperature to reach 145°F (63°C) for perfectly cooked meat. Use a meat thermometer for accuracy. Once done, let the pork loin rest for 10 minutes before slicing. This resting period is crucial as it allows the juices to redistribute throughout the meat.
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