The multitude of herbs and oil make a crunchy crust bursting with flavor.
Ingredients
- 3-4 lb pork loin roast
Rub
- 3/4 tsp whole coriander seed
- 1-1/4 tsp whole fennel seed
- 1/2 tsp red pepper flakes
- 1-1/2 tsp rosemary
- 3 cloves garlic minced
- 1-1/2 tsp kosher salt
- 3/4 tsp fresh ground pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 2 tbsp olive oil
Servings:
Units:
Instructions
- Preheat oven to 350F
- Grind coriander and fennel in a mortar and pestle.
- Combine the dry ingredients of the run in a small bowl
- Stir in olive oil until you have a medium thin paste, using more or less oil as required
- Coat the roast on all sides with spice rub
- Place on a rack in a roasting pan or on a baking sheet
- Roast in the oven until the internal temperature reaches 135-140
- Remove from oven and let it rest for 15-20 minutes before carving. It will continue to cook while it rests.
- Carve across the grain and serve.
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It doesn’t give about how many hours to cook
Carol, thanks for visiting. A rough guideline for cooking pork roast is about 20-25 minutes/pound. I use either an instant read thermometer or an roasting thermometer with a probe to keep track of the temperature. My favorites ones are from https://www.thermoworks.com/.