Herb Encrusted Pork Loin -


This is one of my favorite “go-to” recipes when company comes calling. Rich and delicious and best of all, easy! Serve with some whipped garlic mashed potatoes and some fresh green beans to round out your meal. This comes from Chef Dallas’ cookbook, Never Cook Bacon Naked, which is available in our tasting room. Enjoy this with our newest release, San Marcos Creek Vineyard 2011 Estate Syrah.

Herb Encrusted Pork Loin

Serves 8

4 lbs Pork Loin (not tenderloin)

10 Garlic Cloves, peeled and crushed

2 Tbs dried Parsley

2 Tbs ground Sage

2 Tbs dried rosemary

2 Tbs dried Basil

½ cup fresh Mint, chopped

1 tsp salt

1 tsp freshly ground pepper

1 Tbs garlic powder

1 Tbs onion powder

¼ cup olive oil

Preheat oven to 350 degrees.

Crush peeled garlic cloves together with all the dried and fresh herb in a mortar and pestle. (You can substitute fresh herbs for any of the above, or add others that you prefer.) Add olive oil and continue to crush. You will end up with a paste. Rub paste all over the pork loin. Place on a baking sheet, fat side up. Put any extra paste on top. Bake in preheated over for approximately 1 ½ hours. Check with instant read thermometer at 1 hour. You want internal temperature to be at least 160 degrees. Set aside to rest, it will continue cooking. After about 15 minutes slice and serve. Wonderful served with a red wine reduction sauce. Try your favorite reduction sauce recipe with our Syrah!