I love a nice, moist pork loin. There are two problems with pork loin, though: They can be very expensive AND they dry out very easily. I have found that a seasoning rub helps with the potential problem of dryness, and I have found that stocking up on pork loins when they are at a good price helps to make them a more cost-effective meal option.
Over the next few weeks, stores will be running sales on their pork loins. Watch for a good price, even if it means buying ten pounds at a time and cutting them into smaller-sized roasts when you get home. (At some stores, the meat department will do the cutting for you.) If you have wiggle room in your budget, this is a great way to stock up.
2 T. butter
½ tsp. cayenne pepper
1 tsp. dried oregano
½ tsp. black pepper
½ tsp. dried thyme
½ tsp. ground mustard
2 cloves garlic, minced
Melt butter in small skillet and add herbs, spices and garlic. Cook for one minute then remove from heat.
4-5 lb. pork loin roast, seasoned with salt and pepper.
Cut shallow slits in the fatty side of the loin, then rub roast with seasoning mixture (making sure to rub down into the slits).
Place pork loin in roasting pan.
If you want, chunk up some carrots, celery, onions and potatoes to surround the roast and season them with salt and pepper.
Bake, uncovered, at 350 degrees for 1 ½ hour. Roast is done when internal temperature reads 140-145 degrees. Allow roast to rest for at least 15 minutes before slicing.
NOTE: This seasoned pork loin can be double-bagged in freezer bags and frozen until ready to use.