Tuesday, April 27, 2010
Herb-Crusted Pork Loin Roast and a roasted tomato sauce
Mmmmm, nothing like fresh herbs. I know it's not summer yet and you can't just walk down to the farmer's market and pick up some stellar herbs...but fresh are always better. That being said, I didn't have the fresh variety of ALL the herbs I used (as noted), so some dried is okay....just make sure the basil is fresh. Because really, fresh basil, is worth it.
1 3-4 pound, boneless pork loin roast
1 cup roughly chopped mixed fresh herbs - choose between thyme, rosemary, sage, parsley, basil, oregano or marjoram *
1/4 cup minced garlic
1 Tablespoon red pepper flakes
1 Teaspoon sea salt
1 Teaspoon fresh cracked pepper
1/4 cup olive oil
1.5 cups grape tomatoes
1 small red onion, sliced thin
5 cloves garlic, minced
1-2 Tablespoons olive oil
Sea salt and fresh cracked pepper to taste
1/4 cup chopped fresh basil
1-2 Tablespoons balsamic vinegar
*I used fresh rosemary, basil, marjoram and dried oregano, thyme and parsley
Preheat the oven to 350 degrees.
In a small bowl, mix together the herbs, garlic, red pepper flakes, salt and pepper and olive oil. Mix well and rub generously all over the pork roast, making sure the herbs cover the entire roast. Place in a baking pan and cook in the middle rack of the oven until the roast registers 165 degrees, about 1.5 hours or so. (If the herbs begin to brown or burn in the last 30 minutes of cooking time, cover with foil).
When the roast has about 20 minutes left to cook, mix the tomatoes, onion, garlic, olive oil and salt and pepper in a medium sized mixing bowl. Add enough olive oil to coat the tomatoes. Spread the mixture onto a rimmed baking sheet and bake in the upper level of the oven, until the onion and tomatoes start to brown, about 10-15 minutes or so. Keep an eye on them as they can brown easily. Pull them out of the oven and let cool. Once cooled 5-10 minutes add in the chopped basil and the balsamic vinegar. Stir and top the pork roast with the tomato mixture when it comes out of the oven!
Enjoy with your favorite vegetable. I'm a fan of pork and asparagus, myself.