Roxann’s Boneless Pork Loin

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I just found this recipe, handwritten by my dear friend Roxann, stacked between the recipes alike and waiting to be organized. I had it so long I can’t even remember if she prepared it for me and I requested the recipe or if she just shared it with me. I’m sure she knows which.
This boneless pork loin is seasoned to perfection and definitely deserves the spot on the blog. I can’t believe it wasn’t on my menu more often. I won’t make that mistake again.

 

Ingredients:

1 2-3 pound Boneless Pork Loin (tenderloin)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 teaspoons Lemon Pepper Seasoning
1 teaspoon Ginger, ground
1 tablespoon Parsley Flakes
1 tablespoon Oregano
1 tablespoon Italian Seasoning (I prefer McCormick grinder)
½ teaspoon Salt
2 tablespoon Lemon juice
3 tablespoons Italian Dressing
Olive Oil

Directions:

Preheat oven to 475⁰F. Pat pork dry with paper towel. Score the meat approx. 2” apart on both sides.

In a small bowl, combine all the dry ingredients and rub generously all over pork. Heat a large skillet and add just enough olive oil to cover the bottom. Sear the meat in oil until nicely browned on each side. Transfer to a roasting pan.

Deglaze skillet using lemon juice. Add Italian dressing and pour over meat. Bake, uncovered for 30 min. Turn down the oven temperature to 350 degrees. Bake an additional 15 to 20 minutes. The internal temperature of the pork should be 160 degrees when it’s done. Use a meat thermometer to check it.

Remove from the oven, allow to rest for 10 minutes, slice and serve.

Serving suggestion: Peel, dice, and cook potatoes in salted water. Drain. In a pan, heat 2 tablespoons butter and 3 tablespoons olive oil. Add potatoes. Season with black pepper, paprika and chives (optional). Saute for two minutes. Complement with vegetables of your choice.

 


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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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