Herb-Crusted Pork Loin
Herb-Crusted Pork Loin
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Ingredients
Pork loin:
| 1-2 | pounds pork loin | |
| 1 | tablespoon salt | |
| 2 | tablespoons CO-OP GOLD Extra Virgin Olive Oil | |
| 4 | garlic cloves | |
| 2 | teaspoons fresh thyme | |
| 2 | teaspoons fresh basil | |
| 2 | teaspoons fresh rosemary | |
| 2 | teaspoons fresh tarragon | |
| 2 | teaspoons fresh sage |
Caramelized apple:
| 3 | Granny Smith apples (cut into one-inch wedges) | |
| 3 | tablespoons CO-OP GOLD Butter | |
| 1 | tablespoon brown sugar | |
| ½ | teaspoon ground cinnamon | |
| ½ | teaspoon nutmeg | |
| ¼ | teaspoon lemon zest |
Directions
Pork loin
Preheat the oven to 425° F. Mince all the herbs and garlic and mix together in a bowl with the salt and olive oil. Rub the herb mixture over the pork loin until it is fully covered. Place in a roasting pan and into the oven for approximately 15 minutes or until a probe thermometer reads 155° F internally. Remove from oven and let rest for 10 minutes before slicing.
Caramelized apple
In a large skillet, melt the butter over medium heat. Add the sugar and dissolve completely. Allow the sugar to caramelize. Add the apples and roast in the caramel for approximately three minutes or until lightly tenderized. Add spices and mix. Cook the apples for another minute to allow the flavours to meld. Remove from heat.