roast pork with herbs and garlic

September 26, 2008 |  Category:   recipes savory


Roast pork is not something that I ate as a child, but I do have one vivid childhood memory regarding it. I was nine years old and we were on a family vacation in Norway aboard an antique wooden ship whose name escapes me. Our shipmates were several families of tourists from various countries, plus the friendly Norwegian crew. We spent over a week sailing through the fjords and visiting many small coastal towns. One afternoon I awoke from a nap (in my bed, which was a literal hole in a wall with a mattress) and smelled something absolutely delicious. I set out to find what it was and it turned out to be one of the crew cooking a pork roast of some kind. It was delicious, but I don’t remember exactly what it tasted like – or looked like, for that matter. All I remember is the smell – sweet, savory, meaty, all in one.

So with fall officially upon us I decided to roast a pork of my own. I generously crusted the top of a pork loin with chopped herbs from our balcony garden (which will probably not last much longer) with plenty of garlic. The juices get released into the roasting pan and start to caramelize, which I believe is the smell I remember from childhood. And the best thing about this dinner? The piece of meat I bought was far too big so I have plenty of leftovers. Hmmm….cuban Sandwiches, anyone? Stay tuned.

Roast Pork with Herbs and Garlic (serves 6-8)

1 boneless Pork Loin, about 2-3 pounds
1 cup chopped mixed herbs (I used rosemary, sage and lemon thyme)
4 large cloves garlic, minced
1 Tablespoon kosher salt
1 teaspoon ground black pepper

Preheat the oven to 400 degrees. Place the pork in a large roasting pan. Mix the herbs, garlic, salt and pepper together, and press onto the top of the pork. Put it into the oven and cook until the internal temperature reaches 150 degrees, about 90 minutes. Remove from the oven and let rest for 10 minutes before slicing.

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  • Lani September 26, 2008 at 1:01 pm

    Hi…we did have it occasionally. I’d make lots of garlic sliver slits in it and fill ’em up. I think your version sounds a lot tastier!

  • joni September 26, 2008 at 5:23 pm

    mark, post pics of your daily work, like when you’re cooking for your business. show us the bags of flour, the mess, the baking, etc

  • selkie September 27, 2008 at 7:44 am

    I’ve DISCOVERED brining: soak the pork is a salted water brine for an hour or two before cooking, and it is so tender and juicy!