This super simple recipe for Regina's Pork Roast uses herbs to add wonderful flavor to a tender cut. The roast is cooked until 145°F because the temperature will continue to rise when it's out of the oven.
The USDA decided a few years ago that pork can be cooked to an internal temperature of 145°F; it no longer has to be cooked to well done for food safety reasons. That means the meat will be juicier and more tender.
Serve this classic old fashioned recipe with some mashed potatoes, some steamed vegetables such as asparagus or green beans, a fruit salad, and an apple pie for dessert.
- 1 (3-1/2 to 4 pound) boneless pork loin roast
- 3 tablespoons olive oil
- 1-1/2 teaspoons dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
- 1 tablespoon minced garlic
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Place the roast in a shallow roasting pan. In small bowl, combine the olive oil, thyme, marjoram, garlic, dry mustard, salt, and pepper, and mix to make a paste. Rub this mixture over the roast. Let the pork stand at room temperature for 30 minutes.
Preheat the oven to 450°F. Roast the pork for 20 minutes, then reduce the heat to 300°F without opening the oven door.
Roast the pork until the internal temperature registers 145°F, about 18-23 minutes per pound.
Let roast stand, covered, 5-10 minutes before carving.
You can also roast the pork at 350°F for 20-25 minutes per pound, until the internal temperature registers 145°F. Cover the roast with aluminum foil and let stand for 10 minutes, then carve to serve.