Wednesday, June 1, 2016

Herb-Roasted Pork Loin with Gremolata

Here is a delightful weeknight dinner that can be prepared in a pinch: Herb-Roasted Pork Loin with Gremolata.  This simple main is as easy to prepare as it is to gobble down.  The pork is flavorful and succulent scented by rosemary and garlic and the gremolata finishes it off with a splash of lemon.  I served mine with mustard roasted potatoes and veggies.  Most exciting, my son Wyatt couldn't get enough it. It will definitely become a weeknight staple. 

Recipe after the jump:

Image: Food Network 

Recipe altered by Giada's Herb-Roasted Pork Loin with Gremolata:

One 3-pound boneless pork loin roast, trimmed
1/4 cup fresh rosemary, chopped
4 cloves garlic, roughly chopped
1 1/2 tsp kosher salt
3 tbsp EVOO

1 cup packed fresh parsley leaves, chopped
1 tsp lemon zest, from 1 lemon
1 tbsp lemon juice, from 1/2 lemon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup EVOO

For the roast: Remove the pork loin from the fridge 30 minutes before cooking.  Preheat the oven to 400 Degrees F.

Place the rosemary and garlic in a small pile on a cutting board and give it a rough chop.  Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste.  Set aside.
Using a sharp pairing knife, make 1" deep incisions in the top and sides of the pork loin.  Rub the herb paste all over the roast, especially in the cut surfaces.  Tie the roast in three spots using butchers twine.  Transfer to a rimmed baking sheet.
Roast to an internal temperature of 145 degrees F, about 40 minutes (mine was ready at 35).  Remove the roast from the oven and allow to rest for 10 minutes before slicing.

For the gremolata: while the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.  Serve the gremolata alongside the pork.

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