Wednesday, March 25, 2009

Easy Roasted Pork Loin

My hubby always praises my cooking. I'm sure this is mainly because he knows which side of his bread is buttered (hee!) and he wants to make sure he flatters me enough to keep the meals coming. Last night as he was eating this pork loin, he mentioned that if he didn't have me to cook for him, he'd probably shrivel up and die. I told him he'd be fine, and that this was a recipe even HE couldn't mess up. This is one of those three ingredient, shove it in the oven, go work out on the treadmill, and eat 45 minutes later kind of recipes. Right up his alley, I assured him.

A 1 1/2 pound pork loin, olive oil, and Montreal Steak Seasoning are all that were used in this recipe. I just really happen to love Montreal Steak Seasoning, but you could use any seasonings that you like. I preheated my oven to 425 degrees (convect roast) then rubbed the loin with olive oil and seasoned well with the steak seasoning. Into a roasting pan it goes and you can roast it as is or you can surround it with your favorite root veggies (I chose red skinned potatoes and carrots last night.) Roast until internal temperature reaches 145 degrees, turning roast and stirring veggies every 15 minutes to promote even browning. Remove from oven and tent meat with aluminum foil for 10-15 minutes before carving.

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