Super Juicy Roast Pork Loin

I thought that a nice follow up to yesterday's post of corn muffins would be a nice juicy roast pork to go with them.  Last year I found this recipe for pork that is not only very simple, but the most juicy roast pork I have ever tried.  The simple rub for the pork adds an intense and amazing flavor, I recommend that if you like pork to try this recipe soon.

Preheat the oven to 475 degrees Fahrenheit

Ingredients

- 4 lb pork tenderloin (make sure you leave the fat on, it keeps the juices inside)

- 1 tbsp of salt

- 2 tbsp of olive oil

- 4 cloves of garlic, minced (if you don't have fresh garlic a 1/2 tsp of garlic powder works well too)

- 1 tsp dried thyme or 2 tsp fresh minced thyme (I tend to use dried, because we always have it on hand)

- 1 tsp dried basil or 2 tsp fresh minced basil

- 1 tsp dried rosemary or 2 tsp fresh minced rosemary

1) Place pork loin in a roasting pan with a rack (so the pork does not touch the bottom of the pan), with the fat side down. Combine the remaining ingredients in a small bowl and mix together (I mix it together by hand, it tends to work better and mixes completely together)

2) Use your hands and massage the rub onto the pork loin, covering all of it. Place in preheated oven.

3) Roast the pork at 475 degrees Fahrenheit for 30 minutes, then reduce heat to 425 degrees Fahrenheit for an additional hour or until the internal temperature of the pork reaches 155 degrees Fahrenheit.  Remove from the oven and let rest for about 20 minutes before carving.

4) Carve and serve.

There it is, simple and juicy roast pork loin.  My family and I love this recipe as is, but one thing that you can do is cut back on the salt in the recipe if you are sensitive to salt.

Enjoy!!