AuthorJan BouwerA tender, juicy pork loin roast coated in a fragrant herb crust, served alongside colorful roasted sweet potatoes and root vegetables.
Preheat oven to 180°C.
Mix garlic, olive oil, olives, bay leaves, rosemary, salt, and black pepper in a bowl.
Rub the mixture all over the meat.
Place the meat in a roasting pan and baste with the remaining sauce.
Roast for 1½ – 2 hours, or until cooked through and golden brown. Baste every 30 minutes.
Let rest for 10 minutes before serving.
Preheat the oven to 400°F (200°C).
Mix chopped fresh herbs, garlic, olive oil, salt, and pepper together to form a paste.
Rub the herb mixture generously over the entire surface of the pork loin roast.
Place the pork roast in a roasting pan.
Toss the cubed sweet potatoes and root vegetables with olive oil, salt, and pepper, and arrange around the roast.
Roast in the preheated oven until the pork reaches an internal temperature of 145°F (63°C), and the vegetables are tender and caramelized, about 45-60 minutes.
Remove the roast from the oven and let it rest for 10 minutes before slicing.
Slice the pork and serve with the roasted vegetables, garnished with fresh herbs.
Ingredients
Directions
Preheat oven to 180°C.
Mix garlic, olive oil, olives, bay leaves, rosemary, salt, and black pepper in a bowl.
Rub the mixture all over the meat.
Place the meat in a roasting pan and baste with the remaining sauce.
Roast for 1½ – 2 hours, or until cooked through and golden brown. Baste every 30 minutes.
Let rest for 10 minutes before serving.
Preheat the oven to 400°F (200°C).
Mix chopped fresh herbs, garlic, olive oil, salt, and pepper together to form a paste.
Rub the herb mixture generously over the entire surface of the pork loin roast.
Place the pork roast in a roasting pan.
Toss the cubed sweet potatoes and root vegetables with olive oil, salt, and pepper, and arrange around the roast.
Roast in the preheated oven until the pork reaches an internal temperature of 145°F (63°C), and the vegetables are tender and caramelized, about 45-60 minutes.
Remove the roast from the oven and let it rest for 10 minutes before slicing.
Slice the pork and serve with the roasted vegetables, garnished with fresh herbs.
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