I love to fry big pieces of meat. It’s easy and quick to prepare, the meat keeps for several nights (yes to leftovers!), the meat is usually much cheaper per pound than more labor intensive (by the butcher) cuts, and the roasts are delicious! This is my favorite way to cook pork loin roast, which is surprisingly lean. I usually buy conventional pork because it’s so lean (at least until I can eat pastured meat exclusively!) I like buying whole tenderloins at Costco (usually around $2/pound) I do this and butcher them myself (it takes about 5 minutes to cut into three 3lb roasts which I pack in large ziplock freezer bags then toss in my freezer). I usually skip the optional step of “marinating” the pork because I don’t usually plan that far ahead. If you’re thinking ahead, it’s worth it!
If you don’t have fresh rosemary and thyme, you can substitute 2 tablespoons of dried whole-leaf rosemary. or dried whole thyme leaves For each.
- 3-4 pounds pork center loin or sirloin
- 2 large sprigs fresh rosemary (chopped about 2 tablespoons)
- 10-12 sprigs fresh thyme (about 2 tablespoons chopped)
- ½ tsp salt
- ½ tsp ground black pepper
- 8-9 cloves fresh garlic
- 2 tsp lemon zest
- ½ tsp paprika
1. Preheat oven to 350 F.
2. Mix Spices in the Small Cup of Your Magic Bullet or a small food processor, If you are using completely dry spices, you can blend in a spice grinder, Alternatively, you can chop very finely and then grind in a mortar and pestle.
3. Rub spice rub evenly over entire roast (if you don’t have enough to evenly coat over entire roast, concentrate on top of roast, which should be with cap of fat).
4. Alternatively, you can wrap the roast in plastic wrap, place it in your fridge, and “marinate” for a few hours or overnight.
5. Place roast fat side down on roasting pan. Cook for 20 minutes per pound, until the internal temperature reaches 160F.
6. Remove roast from oven and let sit for 5-10 minutes before serving. enjoy!