Roast Pork Loin with Herbes de Provence
This recipe looks so fancy, but takes about 5 minutes of prep time and the oven or grill does the rest of the work. Herbes de Provence are very popular in French cooking and are a great seasoning for poultry, pork, and many vegetables. I roasted mine in the oven, but you could also put it on the grill when the weather is nice. Your kitchen will exude the most delicious aroma because of the roasted herbs!
- Preheat oven to 350F. (Or prep and heat your grill)
- Clean and trim the meat, but leave on a thin layer of fat otherwise your meat may dry out
- Brush the entire roast with oil and then use your hand to rub with enough Herbes de Provence to create a beautiful herb-y crust
- Place in a roasting pan on the middle rack of the oven and bake roughly 30-40 min per pound to your desired doneness
The timing is just a guideline. Invest in a good meat thermometer to know for sure how well done your meat is. Insert the meat thermometer into the center of the meatiest part of your roast. (About 140F for very rare meat, 150F for medium and 160-170 for well.) Allow meat to rest away from the heat about 10 min before carving. (I prefer my meat at about 145-150F. It will be slightly pink inside and very juicy.)
Note that most spice bottles of Herbes de Provence may differ. If your bottle does not have salt, sprinkle your roast with salt after brushing with oil, but before applying the herbes. Try to get a bottle that includes lavendar! mmmm… lavendar My bottle is from Lesley Elizabeth Inc and includes garlic, thyme, basil, salt, bay leaf, onions, oregano, rosemary, lavender, black pepper, fennel seed, and other asst. spices. You could even make your own at home!