Pork Loin with Herb Crust - Recipes at Penzeys Spices

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Sharon shares, “This recipe can be made with a regular loin of pork but a rack makes quite an elegant presentation. If you cook a rack, ask the butcher to remove the chine bone so the roast carves easily between the bones. This also works well with lamb.”

1 loin rack of pork, bone-in (4 lbs. or 4-5 ribs)
1 TB. olive oil
3 large garlic cloves, minced, or ¾ tsp. MINCED GARLIC
11/2 tsp. KOSHER FLAKE SALT
11/2 tsp. BASIL
11/2 tsp. THYME
11/2 tsp. PARSLEY
11/2 tsp. CRACKED ROSEMARY
1 TB. COARSE GRIND BLACK PEPPER
3/4 Cup butter (or margarine), cut up, 11/2 sticks
1/2 Cup all-purpose flour
4 Cups chicken stock (4 Cups water plus 3 tsp. CHICKEN SOUP BASE)
2 tsp. tomato paste
1 tsp. RUBBED SAGE
1/4 tsp. PENZEYS FRESHLY GROUND PEPPER

Preheat oven to 350°. Combine the olive oil with the garlic, SALT, BASIL, THYME, PARSLEY, ROSEMARY and COARSE GRIND BLACK PEPPER. Rub the pork all over with olive oil and herb mixture. Place the pork on a rack and roast at 350° for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest portion registers 150° (Sharon prefers 140-145°). The temperature will rise about 10 degrees while resting. If you prefer a higher than 160° final temperature, cook longer as desired. Transfer the pork to a serving tray. Cover and let rest while making the sauce.
For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until the butter melts. Whisk in the flour until smooth and bubbly. Gradually whisk in the stock, tomato paste, SAGE and PENZEYS FRESHLY GROUND PEPPER; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened. Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.

Prep. time: 15 minutes
Cooking time: 75-90 minutes
Serves: 6-8

Nutritional Information:
Servings 8; Serving Size 1 rib (253g); Calories 480; Calories from fat 310; Total fat 34g; Cholesterol 130mg; Sodium 590mg; Carbohydrate 12g; Dietary Fiber <1g.

Description	Price	Qty
Garlic Minced 1.2 oz. 1/4 cup jar	$2.79
Kosher Style Flake Salt 1 lb. bag	$1.55
Basil French .3 oz. 1/4 cup jar	$1.59
Thyme French .3 oz. 1/4 cup jar	$1.69
Parsley .1 oz. 1/4 cup jar	$1.39
Rosemary Cracked .5 oz. 1/4 cup jar	$1.69
Black Pepper Coarse 2.2 oz. 1/2 cup jar	$4.19
Chicken Soup Base and Seasoning 8 oz. jar	$8.39
Sage Rubbed .4 oz. 1/4 cup jar	$1.79
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar	$3.89