Monday, June 29, 2009

Pork Loin Roast and Vacation Redux

Being in such close proximity to a gorgeous beach, I keep coming back to simplicity in cooking: the easier the meal prep, the more time I get to play in the water. Then, I get it in the oven and while it's cooking, I get the kids cleaned up, a load of laundry in the wash, and toys picked up. I'm also using the herbs growing in the front porch container. The other night I made a pork loin crusted in herbs. Easy, yummy, perfect.

Roasted Pork Loin

Preheat oven to 375. 

Mince 4 or 5 garlic cloves, a few leaves of sage, a few sprigs of thyme, and a sprig of rosemary. Put in a small bowl and add salt and pepper. Add in enough olive oil to make a paste and rub over the pork loin. 

Sear pork on all sides in an oven-proof skillet and then put in the oven until done, approximately 30 minutes.

We go home tomorrow, much to our chagrin. It's hard to leave the beach. I'm very happy with how the cooking turned out. I have no regrets about only bringing the All Clad 10-inch skillet. I used it all the time but didn't really need anything else. I appreciate the simplicity of the cooking I did with only a few spices and pans. I'm looking forward to returning to my well-stocked kitchen, but this was an excellent exercise. I highly recommend trying it sometime.