A simple and delicious roast -- great for dinner and next-day sandwiches. —Cara Nicoletti
6 to 8
salt (if you are sensitive to salt, half this amount)
crushed red pepper
coarse black pepper
rosemary, picked and finely chopped
thyme, picked and finely chopped
boneless pork loin, fat trimmed to 1/4-1/2 inch
In This Recipe
Pass your garlic cloves through a garlic press into a mortar and pestle. Add olive oil, salt, red pepper, black pepper, rosemary, and thyme, and grind them all up in the mortar and pestle until they form a paste. Rub the pork loin all over with the seasoning paste, place it in a roasting pan lined with tinfoil and covered in plastic wrap, and allow it to sit in the fridge overnight.
The next day, remove the roast from the fridge, take off the plastic wrap, and allow the pork loin to sit out at room temperature for about 45 minutes before roasting.
After 35 to 40 minutes, pre-heat your oven to 425° F. Roast the pork loin, fat side-up, for 20 minutes.
After 20 minutes, lower the heat to 225° F and allow the pork to cook until the center reaches 135° F about a 1 to 1 1/2 hours.
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.