Tuesday, April 23, 2013

Spring Brunch: Ginger and Herb Roasted Pork Loin

 Next up in my Spring Brunch series....the Main Course

Time to lighten things up and that is just what I did by picking a pork loin roast to make as the main course.  What a wonderful cut of meat.  It servers a ton of people.  It is so versatile that it can take on so many different flavors and produce a completely different dish every time. Asian, Italian, fall flavors?  You can do it all.

It's a lean cut of meat.  It's good for you.  Plus it comes out very moist.  What's better than that?

I chose a combination of herbs and ginger preserves.  I wanted something light for spring, slightly spice and slightly sweet, with a touch of "herby-ness".  This combination is so delicate that is end result is juicy and tasty.  

Again, this is a dish that is easy to make.  Pop it in the oven with all the ingredients on it and wait....

This would be perfect for Mother's Day.  Treat the whole family!

Ginger and Herb Roasted Pork Loin

Serves 8

1 (2-pound) boneless pork loin roast, trimmed
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh thyme sprigs
1/4 cup chopped fresh marjoram
1/2 cup ginger preserves  

Pat pork dry with a paper towel.  Sprinkle pork with pepper.  Place pork on the rack of a roasting pan. Combine thyme and marjoram in a small bowl.  Spread ginger preserves over the top and sides of pork.  Pat herbs all over pork combining with preserves, covering tops and sides well.  Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

1 comment:

  1. Ooh, yum! This does look moist! I would love some of this right now!



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