Mrs. B. Cooks: Rosemary and Pepper Rubbed Pork Loin

This is one of my very favorite recipes.  It never fails to thrill the adults, though to warn you, it might be a little peppery for some kids (mine eat it, but they've always been a bit weird).

First up, the ingredient list:

1 1/2 pound pork loin (I'm using two (1pound) loins in the photos and doubled this recipe)
2 tablespoons fresh rosemary, ground
1 1/2 tablespoons freshly ground pepper
2 teaspoons kosher salt
3 large cloves of garlic, minced
3 bay leaves
2 tablespoons of olive oil

Preheat your oven to 400º.  If you don't have fresh rosemary, you can use dried, but make sure you get it ground up pretty well.  I've used both for this rub, at the same measurement and it's been fine either way.  The fresh rosemary does work better, though, for the simple fact that the moisture helps hold the rub together better.

Mix all the herbs together.  If you have a spice grinder, you can throw them all in together to get a nice, even rub, but it's no big if you don't.

Next up, rub the rub (rub-a-dub-dub) (sorry, couldn't help myself) all over the pork loin.  Let the loin sit at room temperature for 15 minutes to half an hour.  This not only lets the rub get good and attached to your meat, it also lets some of the chill get knocked-off, which lets the meat cook faster and more evenly.

You'll want to have your pan ready. Since I was doing 2 loins here, I used my big roasting pan.  You'll need something with a rack (seriously, a metal cooling rack on a jelly roll pan works great).  Place your bay leaves down on the rack.  No really.  You might want to give everything a coating with some non-stick spray if you're not using non-stick cookware.

Next, you'll want to sear your loins (My!  Doesn't that sound naughty?). I always use my cast iron skillet for searing meat.  Add the olive oil to the pan over medium-high heat, let it get good and hot, then sear  the meat good and brown on both sides.

Place your browned loin into your roaster and on top of the bay leaves.

Stick that sucker in the oven and let it cook for about 20 minutes.  Turn the heat down to 350º and cook for another 20 minutes or so.  If the meat starts to look like it's getting too brown on the outside, put on a lid or cover the pan with foil.

When the meat is done, take it out of the oven and let it rest for 10-15 minutes before slicing it.  This is a very important step.  Letting your meat rest lets all the natural juices in the meat redistribute and makes the meat nice and juicy.  Cut into it right away, and all those juices end up on your cutting board instead.

This pork loin goes fabulously with tiny roasted potatoes and a veggie.


Mrs.B.'s  Pork Loin

1 1/2 pound pork loin (I'm using two (1pound) loins in the photos and doubled this recipe)

2 tablespoons fresh rosemary, ground

1 1/2 tablespoons freshly ground pepper

2 teaspoons kosher salt

3 large cloves of garlic, minced

3 bay leaves

2 tablespoons of olive oil

Preheat your oven to 400º.   Mix herbs together and rub onto loin.  Let sit for 15 minutes at room temperature.  Place bay leaves on roasting rack.  Heat olive oil in heavy large pan over medium-high heat.  Add loin and brown well on all sides.  Remove from pan and lay over bay leaves in roasting pan.  Place in oven, uncovered and roast for 20 minutes.  Turn oven down to 350º.  If meat is getting very brown, cover.  Cook for another 20 minutes or until done.  Let meat rest for 10-15 before slicing.  Serve.



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