Oven Roasted Pork
This healthy oven-roasted pork is as easy as it gets. Boneless center-cut pork loin is lean and uniform in shape, so it cooks evenly in the oven. Lowering the oven temperature after 30 minutes prevents the roast from drying out, so don't skip that step! Don't have fresh herbs on hand? Use dried instead. Substitute 1 teaspoon dried herbs for every 1 tablespoon fresh. Serve with green beans and crispy potatoes.
Ingredients
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1 (2 pound) boneless center-cut pork loin roast
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2 tablespoons extra-virgin olive oil
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh rosemary
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1 tablespoon minced garlic
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1 ¼ teaspoons salt
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1 teaspoon coarsely ground pepper
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1 teaspoon crushed red pepper
Description
- Preheat oven to 450°F. Line a baking sheet with foil and fit with an oven-safe wire rack. Place pork on the rack. Stir oil, mustard, thyme, rosemary, garlic, salt, pepper and crushed red pepper together in a small bowl. Rub the marinade all over the pork; let stand for 30 minutes.
- Roast until sizzling and lightly browned in spots, about 15 minutes. Reduce oven temperature to 300°F (do not remove the pork from the oven). Roast until a thermometer inserted into the center of the roast registers 140°F, about 40 minutes.
- Let the pork rest on the rack for 10 minutes before slicing.
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