Peppercorn and Rosemary Crusted Baked Pork Loin

Along with Different Seasoning Ideas for Rubbing on a Simple Roast

© Renee Shelton

Mar 1, 2009

Pork tenderloin is a lean cut of pork that requires little preparation other than a rub of a spice or herb or both. It is extra tender and full flavored, and very low in fat. Pork tenderloin compares with skinless chicken breast in having about 3 grams of fat per serving.

Here are a few recipes to try for baking a whole center cut pork tenderloin. Just mix the seasonings and rub or sprinkle over the top of the pork before placing in the oven for baking. Depending on the size of the meat, check the temperature after about 45 minutes in the oven to see if it reads 160 degrees F. Let rest a few minutes before slicing and serving.

Peppercorn and Rosemary Crusted Center Cut Pork Loin

Ingredients:

• One Center Cut Pork Loin, about 1 1/2 lbs.
• 2 tsp dried rosemary
• 1 1/2 tsp fresh ground mixed dried peppercorns (mixture of any or all: pink peppercorns, black peppercorns, white peppercorns, red peppercorns). See note below.
• 1/4 tsp garlic powder, no salt variety

Procedure:

1. Preheat oven to 350 degrees F.
2. If in a sealed package, remove the pork loin from the wrapping and briefly drain before setting in the center of an ungreased sheet pan. Otherwise, take the pork loin and place in the center of a sheet pan.
3. Measure the dried rosemary, fresh ground peppercorns and the garlic powder into a small bowl. Stir to combine. Using a spoon, sprinkle the herb mix over the entire pork loin roast. After using it all up, use your clean hands to smooth the herb crust evenly over the surface.
4. Place in the center position of the oven and bake for about 40 to 45 minutes. Remove after 40 minutes and check the temperature of a meat thermometer. The temperature should read at least 160 degrees F. If not, place in the oven for 5 minutes more.
5. Allow the pork loin to rest about 5 to 7 minutes before slicing and serving. Keep the crust on the pork for flavor and presentation.

Note: This recipe was made using a peppercorn medley mixture of black peppercorns, pink peppercorns, white peppercorns and green peppercorns.

Here are two other herb and seasoning blends to try for a pork center cut loin. Try these or use any combination of dried herb blends like Fines Herbes, Herbs de Provence or an Italian blend. Simple cracked pepper can also be used.

Italian Herb and Cracked Pepper Roasted Pork Loin

• One Center Cut Pork Loin, about 1 1/2 lbs.
• 2 Tbsp dried oregano
• 1 tsp dried basil
• 1 tsp cracked pepper
• 1/2 tsp onion powder
• 1/4 tsp garlic powder

1. Measure the seasonings in a bowl and stir together. Prepare the pork loin with the Italian herb and pepper rub as described above.

• One Center Cut Pork Loin, about 1 1/2 lbs.
• 1 tsp lemon pepper (for low sodium diets, use a salt-free pepper blend)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

1. Measure the seasonings in a bowl and stir together. Prepare the pork loin with the lemon herb rub as described above.

“How Pork Compares to Other Meats.” Pork and Health. From the U.S. Department of Agriculture Nutrient Database Release 18 or the 2006 Revised USDA Nutrient Data Set for Fresh Pork. 2009. Site accessed 25 February 2009.

Peppercorn and Rosemary Crusted Baked Pork Loin

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