My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!
- 1 (2 1/2 pound) boneless pork sirloin roast
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 2 teaspoons finely grated lemon zest
- 1 ½ teaspoons chopped fresh rosemary
- 1 teaspoon sea salt
- 1 teaspoon coarsely ground black pepper
Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
Step 2 Preheat the oven to 350 degrees F (175 degrees C).
Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.
Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.