Rosemary and Thyme Roasted Pork Loin

Ingredients

Pork loin

2 to 3 pounds, trimmed

Olive oil

3 tablespoons

Fresh rosemary

2 tablespoons, chopped

Fresh thyme

2 tablespoons, chopped

Garlic

4 cloves, minced

Salt

1 teaspoon

Black pepper

1 teaspoon

Chicken or vegetable broth

1 cup (for basting)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, salt, and black pepper to create a fragrant herb paste.
3. Rub the herb paste thoroughly over the entire surface of the pork loin, ensuring it is evenly coated for maximum flavor.
4. Place the pork loin in a roasting pan or a baking dish, and pour the chicken or vegetable broth around the base to keep the meat moist during roasting.
5. Roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
6. During roasting, baste the pork loin with the broth every 15-20 minutes to enhance moisture and flavor.
7. Once cooked, remove the pork loin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute for a tender cut.
8. Slice the pork loin into even pieces and serve hot, drizzled with the pan juices for added flavor.