I must admit, this has become a family favorite really quickly. In fact, I now make it just for the leftovers. I simply make it to the instructions below and once it’s done, I wrap it up and store it in the fridge for dinner the next night.
You don’t have to do that obviously, but we love slicing it and reheating with a little oil in the skillet until it’s slightly browned. It’s absolutely delicious! I usually serve this with some chard that I sautéed in a little bit of olive oil with some garlic powder. Sprinkle on a tiny bit of salt and you’re good to go! It makes a fabulous weeknight meal. In fact, this is one of those recipes that would be fantastic to prep on the weekend and eat a couple of days during the week. Although, I will say that 1 lb. goes pretty quickly. So if you are feeding multiple mouths, I recommend doubling the recipe. I promise, it’s worth it!
Mini chef even loves it chopped up for his lunch the next day, and I love that he’s getting some good, solid protein during his day of learning.
This is truly one of those classic family meals that you’ll come back to again and again. It really is a staple, and Mini Chef never squawks when I tell him I’m serving this for dinner. That’s saying a lot these days!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- 1 lb. pork loin
- 1 tbsp. dried, ground rosemary
- 1 tbsp. onion powder
- 2 tsp. dried ground sage
- 1/4 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 tbsp. oil
Blend all the herbs and seasonings together in a medium bowl.
Add the oil and stir to make a paste.
Place the pork loin into the bowl and using your hands, massage the herbs into the pork loin, making sure to coat all sides and both ends evenly in the spices.
Bake at 350 for about 1 to 1 1/2 hours (varies by oven and thickness of roast), or until it reaches at least 165 F. on a meat thermometer.
Remove from oven and let sit for 10 minutes before cutting into it.
Have leftovers? Simply slice and saute the pieces in a skillet with a small amount of oil until browned and serve.