Ingredients
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- two tablespoons essential olive oil
- 4 cloves garlic clove, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried tulsi or 2 teaspoons fresh tulsi leaves
- 1 teaspoon dried rosemary oil or 2 teaspoons minced fresh rosemary oil
Directions
Preheat oven to 475 levels F.
Put the pork loin on the rack inside a roasting pan. Combine the rest of the ingredients in a tiny bowl. Together with your fingers, massage the mix to the pork loin, covering all the meat and fat.
Roast the pork for half an hour, then lessen the heat to 425 levels F and roast for the next hour. Test for doneness utilizing an instant-read thermometer. Once the internal temperature reaches 155 levels F, take away the roast in the oven. Let it take about twenty minutes before carving. It is constantly prepare although it rests.
Recipe thanks to Paula Deen, 2007