- 1 tablespoon olive oil
- 2 teaspoons each minced fresh marjoram, rosemary, sage and thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 boneless whole pork loin roast (4 pounds)
- 1 cup water
- In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan.
- Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Herb-Rubbed Pork Loin in Taste of Home Christmas Annual Annual 2010, p50
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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