Active Time:10 minsTotal Time:1 hr 40 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:1 hr 40 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Cook Mode(Keep screen awake)Ingredients1(2 pound)boneless center-cut pork loin roast2tablespoonsextra-virgin olive oil1tablespoonDijon mustard1tablespoonchopped fresh thyme1tablespoonchopped fresh rosemary1tablespoonminced garlic1 ¼teaspoonssalt1teaspooncoarsely ground pepper1teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
1(2 pound)boneless center-cut pork loin roast
2tablespoonsextra-virgin olive oil
1tablespoonDijon mustard
1tablespoonchopped fresh thyme
1tablespoonchopped fresh rosemary
1tablespoonminced garlic
1 ¼teaspoonssalt
1teaspooncoarsely ground pepper
1teaspooncrushed red pepper
DirectionsPreheat oven to 450°F. Line a baking sheet with foil and fit with an oven-safe wire rack. Place pork on the rack. Stir oil, mustard, thyme, rosemary, garlic, salt, pepper and crushed red pepper together in a small bowl. Rub the marinade all over the pork; let stand for 30 minutes.Photographer: Jen Causey, Food Stylist: Ruth BlackburnRoast until sizzling and lightly browned in spots, about 15 minutes. Reduce oven temperature to 300°F (do not remove the pork from the oven). Roast until a thermometer inserted into the center of the roast registers 140°F, about 40 minutes.Photographer: Jen Causey, Food Stylist: Ruth BlackburnThe 7 Best Meat Thermometers, Tested and ReviewedLet the pork rest on the rack for 10 minutes before slicing.Photographer: Jen Causey, Food Stylist: Ruth BlackburnOriginally appeared: EatingWell.com, May 2023
Directions
Preheat oven to 450°F. Line a baking sheet with foil and fit with an oven-safe wire rack. Place pork on the rack. Stir oil, mustard, thyme, rosemary, garlic, salt, pepper and crushed red pepper together in a small bowl. Rub the marinade all over the pork; let stand for 30 minutes.Photographer: Jen Causey, Food Stylist: Ruth BlackburnRoast until sizzling and lightly browned in spots, about 15 minutes. Reduce oven temperature to 300°F (do not remove the pork from the oven). Roast until a thermometer inserted into the center of the roast registers 140°F, about 40 minutes.Photographer: Jen Causey, Food Stylist: Ruth BlackburnThe 7 Best Meat Thermometers, Tested and ReviewedLet the pork rest on the rack for 10 minutes before slicing.Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Preheat oven to 450°F. Line a baking sheet with foil and fit with an oven-safe wire rack. Place pork on the rack. Stir oil, mustard, thyme, rosemary, garlic, salt, pepper and crushed red pepper together in a small bowl. Rub the marinade all over the pork; let stand for 30 minutes.
Roast until sizzling and lightly browned in spots, about 15 minutes. Reduce oven temperature to 300°F (do not remove the pork from the oven). Roast until a thermometer inserted into the center of the roast registers 140°F, about 40 minutes.
The 7 Best Meat Thermometers, Tested and Reviewed
Let the pork rest on the rack for 10 minutes before slicing.
Originally appeared: EatingWell.com, May 2023
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Nutrition Facts(per serving)198Calories10gFat1gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
