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HERB-ROASTED PORK LOIN
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Combine garlic, herbs and onion.
  2. Liberally squeeze the juice of the limes over and around the pork loin.
  3. Pour red wine over the pork loin and cover with the Dijon mustard.
  4. Spread the chopped mixed herbs over the loin.
  5. Marinate for 30-40 minutes or overnight.
  6. Heat olive oil in a pan smear the loin in the hot oil until golden brown on all sides.
  7. Finish in a 350 F oven until cooked through.
  8. Serve sliced or whole on a platter with your favourite potatoes and vegetables.
Recipe Notes

WHY IS PORK LOIN USED?

The loin is used in our pork recipes because it is a tender cut of meat. It is that portion of muscle tissue that covers the ribs and given its position, it is not highly used and therefore, remains relatively tender.

Pork Loin can also be stuffed before roasting and for flavor you can experiment as you wish. For a sweet option, try apple, banana, mango or plantain in your stuffing; any combination of herbs and spices can be used with bread or biscuit for a savory option.

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