Monday, May 16, 2011

"Spring" Pork Loin Roast

We were going to grill this, but it’s spring in New England: in spite of sun that actually got warm this afternoon, by 4pm clouds had rolled in and it was cold. By 5, it was raining. Of course, many of our friends grill right through the winter, but we’re wimps and a pork loin is so delicious roasted that for this there’s really no need to endure any chill beyond what you catch running out to the garden for the herbs.  (There ARE things growing in the garden, about four of them: thyme, oregano, chives and mint.)

Heat 2-3 T olive oil in an oven-proof pan.  Brown a 2-3 lb pork loin roast along with 3 cloves garlic, peeled and sliced, and 2 large sprigs each of thyme and oregano.  Place in oven heated to 425 and roast 45-60 minutes.

Serve with its juices and an Early Spring Chimichurri.

Very finely chop 1 bunch chives and 1 bunch mint. Using a strong spoon, crush/mix (as if you were muddling) with 2 tsp. lemon juice, 1 T olive oil, 1 tsp. coarse sea salt, and ½ tsp. freshly ground pepper.

Large cut oven fries make a perfect side and cook just the same amount of time as the meat.