Hi Everyone! I know I haven’t been posting much, if you read my previous entry this week, you’ll know I’m struggling with the energy to keep this going on top of work and my recovery. But I’m just going to work on it as I can. I made this awhile ago and I’m excited to share. My parents loved it… although they would probably say they loved dirt if I made dinner haha. So here we go.
Note pork loin and pork tenderloin are actually different cuts of meat. A pork loin is much thicker and comes from the back of the pig. It also comes as different names like top loin roast or center-cut. The tenderloin is Is taken from the muscle situated alongside the backbone of the pig. It’s much smaller. You can also make this recipe with a tenderloin, you’re cooking time will just be different- much less.. but the process of coating it is the same. I’ve made it with both kinds of cute and found the tenderloin dried out quicker, even though both are very lean cuts
What you’ll need:
*note you may need more based on the size of your loin/how many people you’re feeding. The loin I made was 2lbs and would feed at least 4 people.
- 2 lb pork loin (The butcher will ask you how much. Honestly Just eyeball it.)
- 1 cup bread crumbs
- 3 garlic cloves minced
- 1 1/2 tbsps of rosemary
- 1 tsp salt
- 1 tsp pepper
- Olive oil
Preheat the oven to 350 degrees. If your pork loin came with a large layer of fat, remove it and just leave the nice lean meat. Rub the loin with olive oil.
On a plate combine the rest of the ingredients on a plate and roll the pork loin in the bread crumb mixture until it’s completely coated. Place on a baking sheet (throw a sheet of aluminum foil on there for easy clean up!) and place in the oven. Cook for 25 minutes. Pork temperature can vary now. Anywhere from 145 degrees to 165 degrees. I prefer mine closer to well done, and I think this recipe still kept a lot of the moisture in. But if you like yours a little medium, the lower temperature is just fine.