Herb & Fennel Crusted Pork Loin Roast

1 2-lb'ish pork loin roast (boneless)

2 large cloves garlic, minced

2 teaspoons lemon zest

2 tablespoons olive oil

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried basil

1 tablespoon fennel seed, crushed with mortar & pestle

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper


1. Heat your oven to 400deg. Spray a 8x8 baking pan with non-stick spray, and place the pork roast in the pan.


2. Combine all of the crust ingredients in a small bowl and mix well to combine. Using your finders, gently spread the mixture evenly on the top and sides of the roast. 


3. Insert the probe of your meat thermometer into the roast so that the tip is in the middle, and roast for 45-50 minutes, or until the internal temperature reads 150deg (the temperature will continue to rise about 5 deg while the roast rests). Remove the roast from the oven, cover loosely with foil, and let rest for 10 minutes before slicing and serving.


A 2-lb'ish roast will serve 4-6 people.

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