Last night I fixed a pork loin. I originally planned to fix this on New Years Day for some friends I'd invited over, but one after another called the day before to say they couldn't come, so that party got cancelled. As I had other plans for Saturday and Sunday, Monday was my next opportunity to prepare this.
My original plan was to use rosemary and garlic; however, when I stopped at the store last Wednesday, the rosemary was gone; but there was a "mix" that had some rosemary, plus some sage and thyme, so I got that. It had enough rosemary both for the chicken I prepared Thursday, as well as for this roast.
Then, when I went to the cupboard for some garlic, I found the bulbs all dried out. So I used powdered, which works pretty well.
So this was pretty simple. I stripped the herbs off the stems, and chopped them up. Then I put them in a bowl with a generous amount of garlic, and added some olive oil to make a kind of paste. This I spread on both sides of the roast. I did this a couple hours before roasting it, so it could marinate the meat. If I had it to do over, I'd have done it much earlier. Here's the slab of meat in the pan. I tucked woody parts of the sage and thyme under the meat, figuring they might add some flavor. I didn't add any liquid. You can't tell, but I also generously salted and peppered the roast. (The side shown, below, ended up down. I cooked this fat side up.)
After about an hour or so, here's the roast. I cooked it to about 150 degrees, a little past where I wanted it; but as I was finishing the roast, a friend called and needed to come by. So I had to delay dinner a bit. He actually joined me for dinner, although he'd already eaten, so he just watched me eat.
For my friends who didn't make it on New Years, I had plans to make rosemary potatoes with this; but I decided to let that go, as I had some spinach, so I sauteed that. My friend helped me dispose of a bottle of sauvignon blanc, as well as some of the cheesecake I made for the seminarians. I had two slices of the roast, and the rest will be my meals for the rest of the week.