How to Season a Pork Loin

by Sandra Ketcham

Pork is a lean and fairly inexpensive meat that makes a great alternative to boring chicken or fatty beef. It works well with nearly any side dish and is easy to season with ingredients you probably already have on hand. You can even prepare it in advance, let it sit overnight in the refrigerator, and then bake it in the oven or cook it on the grill for a moist, flavorful piece of meat that will satisfy your entire family.

Lay your pork loin out on a cutting board or other work surface with the fatty side facing up. Trim off all visible fat, if desired. Cutting the fat off your pork loin may result in a less moist piece of meat after cooking.

Mix one tbsp. of olive oil with 1/2 tbsp. of rosemary and 1/2 tbsp of sage in a small bowl. For the best flavor, use fresh herbs instead of dried.

Add a pinch of oregano and 1/2 tsp. salt to the bowl. Mix well. If the rub is too watery, add more herbs in equal amounts.

Scoop the seasoning rub out of the bowl with your clean fingers, and then rub the mixture all over the pork loin. Cover all sides of the loin, including the top and bottom.

Add the desired amount of black pepper or garlic to the top of the pork loin, and then place the loin on a rack inside of a roasting pan for cooking.

Tips

  • For additional flavor, let the seasoned pork loin sit for several hours in the refrigerator before cooking. Other herbs and spices that work well with pork include thyme, marjoram and celery. You can also serve a citrus-flavored pork loin by seasoning it with orange and lemon peel.

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