Recipe(tried): Roast Pork Loin with Garlic, Rosemary and Thyme

Hi BV:-) Here is a recipe that I think is incredibly easy and very good. I think you are thinking of a center cut pork loin roast rather than a pork tenderloin. The tenderloin usually only weighs about a pound or less, and only serve two people. The recipe below, serves 8. Use dried herbs so you aren't stuck with chopping anything but the garlic. I've made it with dried, as well as fresh and either way, it's good. You could buy those Ore Ida stuffed potatoes to serve with it, and, as Marilyn suggested, salad from a bag. Like Marilyn, I like to make my own salad dressing now. Marilyn's suggestion of making it ahead of time and taking it with you is a good idea.

ROAST PORK LOIN WITH GARLIC, ROSEMARY AND THYME
Adapted from Bon Appetit, June 1999

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 Tbsp. extra virgin olive oil
1 (2 1/2-pound) boneless pork loin roast, well trimmed (This is a center cut pork loin, not a pork tenderloin - the cut boneless pork chops come from.)

Preheat oven to 400 F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 5 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan.

Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155 F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Serves 8
Per serving: calories, 200; total fat, 7 g; saturated fat, 2 g; cholesterol, 100 mg.