Roasted roast. It’s a roast that was roasted. I shouldn’t be writing at-all-ever.
I’m also giving you a recipe that you won’t be able to exactly recreate because you can’t buy this spice. Unless you live in or near Richmond, VA and go to the South of the James farmer’s market at Forest Hill Park…in THAT case, yes.
It’s a mix of locally grown, dried herbs and salts. Lavender, rosemary, thyme, oregano, basil, lemongrass and sage! The last ingredient is LOVE…awwww! ***sticks finger down throat but then smiles***
When the roasted roast was done and sufficiently rested, I sliced it and topped it with the onions and pan drippings.
Roasted Pork Loin Roast
- a 1.75-2 lb. pork loin roast
- 2 teaspoons of a dried herbs mix (lavender, rosemary, thyme, oregano, basil, sage, lemongrass, Himalayan pink salt and sea salt)
- 1/2 cup white wine (I used Pinot Grigio)
- 2 tablespoons EVOO
- 1 medium to large onion, halved and sliced
- Preheat oven to 350 degree. Salt and pepper the roast on all sides. Heat a large oven proof saute pan over medium to medium-high heat. Add EVOO and pork roast. Once it’s seared to a nice golden brown on one side flip it over and add the onions and wine. Sprinkle the dried herbs all over the pork and the onions. Bake for about 30 minutes or until the internal temp reaches about 145 degrees. Let rest 10 minutes before slicing.