You ever have one of those weeks where you’re too busy to think? Because you’re having guests over tomorrow, and the bathroom sink is draining slow, and the washing machine is out of commission so the laundry is piling up, and you have to update the dog’s rabies vaccine before your next encounter with Animal Control? This is a good recipe for that week. It looks impressive, tastes great, and you can throw it in the oven and forget about it while you turbo-plunge the bathroom sink before the guests arrive.
It’s good for non guest weeks as well. I’ve been making it twice a month all winter. I roast it some dim afternoon, and then I stand there and pick the garlic crust off the top before Seth walks in and catches me. Garlic and pork fat go well on a cold day.
Serve this with pan seared green beans, cornbread, and gravy, or baked potatoes and broccoli. Or if you’re like me, eat this as a starter course and finish up with the Laura Ingalls Wilder books for dessert. Nothing says old-fashioned like a large hunk of roasted meat.
Garlic Crusted Pork Loin
• 2.5-3.5 lb. boneless, center cut pork loin
• 2 large cloves of fresh garlic, minced (about 1 Tbsp.)
• 1 Tbsp. dried thyme OR rosemary OR sage
• 1 tsp. each salt and pepper
• 1 Tbsp. olive oil
Turn on the oven to 400°F. In a small bowl, mix the herbs, spices, and olive oil. Place the pork loin fat side up in a metal baking pan and spread with the garlic mixture.
Bake for about an hour, then check the temperature of the pork with a meat thermometer. You’re aiming for 145°F to 155°F. If need be, pop the pork back into the oven, but keep a close eye! It should only take another 5-15 minutes to get up to temperature.
Once at 145°F, remove the loin from the oven and let it rest for 10 minutes. The loin will cook another 10-15 degrees on the countertop. Slice and serve, and watch your guests melt with joy.