Change it up this holiday season with a delicious garlic and herb roasted pork loin that is served up with a rosemary and thyme chimichurri, baby potatoes, carrots, and Brussel sprouts!
Every holiday I keep wondering to myself, why do I make the same thing over and over again. To be honest with you, I’m tired of it and want a change! So many folks eat turkey again and again and again, why not make a Ribeye Roast or a Beef Tenderloin Roast, or while you’re at it a Pork Loin roast? They all cook quicker, are easy to make and are such a nice change up to the usual.
Prepped for Perfection
Just like in all of my recipes, it all begins with prep. There isn’t much worse than beginning to cook and halfway through realizing you need something that wasn’t cut, chopped or peeled. There’s actually a French term for this, it’s called mise en place, which means “everything in it’s place.” Essentially all of the food is prepared and ready for cooking. With that being said, I started off this recipe making the chimichurri sauce.
To me, chimichurri can alter a bit depending on what you’re serving it with. Classically it would have oregano in it, but because I know pork goes so well with rosemary, I simply swapped them out. Chopping herbs can get tedious so the GoodCook rolling herb mincer, minced and finely chops everything to that perfect garnish like consistency. It’s easy to use and perfect for a chimichurri which would normally require quite a bit of chopping. Once the sauce is made, keep it in the refrigerator until it’s ready to use.
Next on the list is the pork loins. Pork loin is not the same as pork tenderloin. The loin is much bigger and can serve many more people and is really a fantastic cut of meat. Since the pork loin is on the larger side, I sliced it in half and am going to be roasting it up in the GoodCook quick baste roaster. This roasting pan is genius! It has a v-shaped design allowing for drippings to go to the outside of the pan making it incredibly easy to suck up the juices and baste up the meat with. Seriously, one of the coolest roasting pans out there.
Baste, Baste, Baste!
Basting is incredibly important to getting that nice outside crust on the meat you are roasting and the GoodCook Silicone Baster with Brush is awesome, especially for those meats you are looking to brush. Since I have the herbs on top, there is no need to use the brush attachment but also as a tip why not suck up some melted butter and brush the top of your roast? Delicious right? Also, basters can get clogged up pretty easily, so it even comes with a skinny brush that cleans out any food particles in the tube. Seriously, love this product.
Last but not least add in your vegetables with about 25-30 minutes left in the cooking process so that when everything is done, the vegetables are tender but still crisp with a perfectly cooked pork loin roast. Finish all of it off with some of the leftover rosemary and thyme chimichurri sauce. Happy cooking and Happy Holidays!
Craving more from Chef Billy Parisi
Try this other recipe favorites:
Roasted Herb and Garlic Pork Loin with Baby Potatoes and Carrots
- 5 finely minced cloves of garlic
- 1/2 bunch finely minced parsley
- 4 sprigs finely minced rosemary, stems removed
- 15 sprigs finely minced thyme, stems removed
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil + 6 tablespoons
- 2 2 1/2 to 3-pound pork loins
- 3 cups beef stock
- 2 pounds baby potatoes
- 3 bunches of peeled baby carrots
- 2 cups of brussel sprouts, cut in half
- salt and pepper to taste
Preheat the oven to 400°.
In a small bowl mix together the garlic, parsley, rosemary, thyme, red wine vinegar, ½ cup olive oil, salt and pepper until completely combined. Set aside.
Next, cover the pork loins in 3 tablespoons of olive oil and season on all sides with salt and pepper.
Place the loins onto the rack in the roasting pan. Add about ¼ cup of the herb mixture over top of the pork loins and spread it around to cover the top.
Pour 3 cups of beef stock into the roasting pan and bake at 400° for 30 minutes.
Every 15-20 minutes baste the pork with the beef stock and pan drippings.
While the pork is cooking add the potatoes, carrots and brussel sprouts to a large bowl and toss with remaining 3 tablespoons of olive oil, salt and pepper until coated.
Evenly divide the vegetables around the pork loins in the roasting pan and cook for another 30-35 minutes or until the vegetables are tender and the pork is cooked through.
Serve everything with the extra chimichurri sauce.