There’s nothing quite like the aroma of roasted herbs filling the house is there? There is also nothing like using only one dish when cooking a meal that will make you a culinary hero! Less mess = happy kitchen cleaning crew…..

The photo is a visual list of the herbs and spices needed to make this savory pork roast dish, but I will list them in the order that I used them.

1 Pork Loin Half Cut
Course Salt
Course Ground Black Pepper
1 Tsp Toasted Fennel Seeds Course Ground
(toast fennel in cast iron skillet and use a pizza cutter to course cut it)
Cavender’s Greek Seasoning
2 Tbs Dried Thyme
2 Tbs Dried Rosemary Course Ground
(crush rosemary in palm of hand)
Extra Virgin Olive Oil (EVOO)
(Drizzle EVOO over the pork roast after you’ve herb it)

For browning
1 1/2 Tbs Vegetable Oil
4 Tbs Butter

Prep Instructions:

1. In a large iron skillet toast the fennel seeds on medium heat until lightly browned and then chop with a pizza roller and remove from skillet
2. Sprinkle course salt over both sides of pork loin
3. Grind black pepper over both sides of pork
4. Sprinkle fennel on the non-fat cap side of pork
5. Sprinkle cavenders Greek seasoning over both sides of meat
6. Sprinkle thyme on non-fat side of meat
7. Sprinkle crushed rosemary on both sides of meat
8. Drizzle EVOO over non-fat side of meat

Cooking Instructions:

Preheat oven to 360°
1. Heat 2 Tbs of vegetable oil and 4 Tbs of butter in large skillet over med-high heat, brown both sides of meat approx 5 min per side (brown not burn very important step here)
2. Cover meat with foil with extra space over to create a steam pocket and place in oven. Cook for approx 50 min and then check temp with a meat probe looking for temp to be at around 145° I cooked mine for approx 120 min till it reached 145° then remove from oven and try to let meat rest covered for 8 min.
3. Be careful to not get burned from steam…. Slice and serve…. accept praise and admiration for being a culinary ninja…… enjoy