INGREDIENTS
John Henry's Boneless Pork Loin Roast
3 lbs
Fresh Garlic
4, cloves
Fresh Rosemary
4-5 branches
Fresh Sage
2 branches
Salt
1.5 tsp
Black Pepper
1.5 Tbsp, freshly ground
PREPARATION
1. Heat oven to 400 degrees F.
2. Place pork loin fat side down and season only the top side with your fresh concoction of Garlic, Rosemary, Sage, Salt and Pepper. (This allows for the fat to melt and create a sizzle cooking effect for the loin when you flip it over later.)
3, Cook uncovered for 30-35 minutes.
4. Flip the loin over in the same pan and continue to cook uncovered for another 30-35 minutes.
5. Remove from the oven when the internal temperate reaches 155 degrees F. Cover and allow to rest for 10-15 (the roast will continue to rise in temperature while resting).
TIP! Overcooking your pork is very easy to do as a result of the fear that comes of under-cooking the pork. Over cooking will leave your roast very dry and tough. When you cover and allow your meat to rest before carving, it in fact continues to cook as the meat reabsorbs the melted juices.
Note: The juices left in the pan for this cut of meat will be mostly fat. If you're planning to prepare a gravy to go with this meal, we strongly recommend using a chicken stock or bone broth base for the best results.
For cooking pork chops, cut the cooking times in half, then reverse-sear on a cast iron skillet before serving, for best results.
