- 1 organic Boneless Pork Loin Roast (I usually get about 3 pounds)
- Extra Virgin Olive Oil (or grapeseed oil)
- Herbes de Provence
Preheat oven to 350F. (Or prep and heat your grill)
Brush the entire roast with oil and then use your hand to rub with enough Herbes de Provence to create a beautiful herb-y crust
Place in a roasting pan on the middle rack of the oven and bake roughly 30-40 min per pound to your desired doneness
The timing is just a guideline. Invest in a good meat thermometer to know for sure how well done your meat is. Insert the meat thermometer into the center of the meatiest part of your roast. (About 140F for very rare meat, 150F for medium and 160-170 for well.)
Allow meat to rest away from the heat about 10 min before carving. (I prefer my meat at about 145-150F. It will be slightly pink inside and very juicy.)
Note that most spice bottles of Herbes de Provence may differ. If your bottle does not have salt, sprinkle your roast with salt after brushing with oil, but before applying the herbes.
Try to get a bottle that includes lavendar! mmmm… lavendar My bottle is from Lesley Elizabeth Inc and includes garlic, thyme, basil, salt, bay leaf, onions, oregano, rosemary, lavender, black pepper, fennel seed, and other asst. spices.
You could even make your own at home!