Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano
- Ready In:
- 27hrs
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 59.16 ml olive oil
- 4 garlic cloves, finely chopped
- 14.79 ml dried thyme, crumbled
- 14.79 ml dried oregano
- 4.92-9.85 ml aleppo pepper
- 4.92 ml salt
- 2267.96 g boneless pork loin, trimmed of fat
directions
- In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
- Rub the garlic mixture all over the pork.
- Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
- Preheat the oven to 450°F.
- Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
- Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
- Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
- Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
- Reheat in a 375°F oven for about 20 minutes and serve.
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Reviews
-
This was good. I too had to make my own Aleppo. Your recipe called for a huge amount of meat so I had to modify it a bit for my 1.2 lb pork tender loin. I basically shortened the 1 hour at 375 to 30 minutes and let it rest in the dutch oven for another 30 minutes. It was tender and pretty juice. Thanks for the recipe.
RECIPE SUBMITTED BY
mielhollinger
United States