Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Herb Crusted Pork Loin

on October 18, 2013

2013-10-16 19.01.27Preheat oven to 350 degrees. I start out by liberally salt and pepper both sides of the pork loin. I get a large sauté pan hot on the stove with 2 tablespoons of olive oil and set the pork in, top side down first. Let that side sear then turn over and do other side so you get some nice color then take the pork out of the pan and let cool.

Ingredients for rub:
1tablespoon of fresh rosemary
1tablespoon of fresh thyme
1teaspoon of dried sage
3cloves of garlic
1/4 cup olive oil
A pinch of kosher salt and cracked black pepper

Directions: Take these ingredients and pulse a few times in a food processor, slowly add the olive oil in until you get a wet paste consistency. Then rub this over both sides of the pork loin. Place the pork into a roasting pan with a rack and put into the oven for 1 1/4- 1 1/2 hours or until internal temperature is 155 degrees. Take out of the pan and let rest covered with foil for 15 minutes or so. After that, it’s ready to carve. In the mean time there are some good bits stuck to the bottom of the sauté pan to make a great pan sauce. I take some onion,shiitake mushrooms, garlic, fresh thyme, chicken broth, tablespoon of flour, tablespoon of butter, and a good red wine (I use a cab). After the onions, mushrooms have sautéed then I add the garlic and thyme. I add the four and cook that out for a minute. I then add a cup or so of the wine whisking and let that reduce by half. Whisking all this the entire time releases all the bits from the bottom of the pan and that’s just more flavor. Finally I add a cup of the chicken broth bring that to a boil and reduce to a simmer and cook for about 10 minutes longer. The pan sauce comes off the heat and then whisk in the butter. The sauce is now ready to pour over your pork loin chops. This recipe is great for entertaining.

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