I love pork roast. There’s something so comforting about that dish. It reminds me of Sunday dinners at my grandmothers. Feeling inspired, I decided to make a pork tenderloin roast yesterday using my Tuscany Pepper Blend to add depth and enhance the overall flavor of this lean cut of pork.
Because today’s pork is so lean, I butterflied the pork loin allowing me to add layers of the spice blend so every bite would have depth. Then I baked the pork roast on a bed of root vegetables – love one pan cooking! I’m happy to report – it was fantastic! It was so simple to prepare and tasted amazing!
Here’s the rub blend I used:
Tuscany Pepper Blend
Herbs de Provence
3 garlic cloves, smashed
Olive Oil to create a paste
Blend all dry ingredients in spice grinder or by hand. Add enough olive oil to create a paste. Spread the paste on top of the butterflied pork loin. Roll the pork loin together and tie with string. Bake at 325 degrees until pork temperature reaches 138 degrees. Remove from oven, cover with foil and let rest 20 minutes before slicing.