Roast Pork Loin With Rosemary, Thyme, And Garlic

Roast Pork Loin With Rosemary, Thyme, And Garlic

For a very long time I hated the idea of pork.  OK, not pork.  Pork chops.  Pork is great.  Ham is great.  Bacon is great.  So why no love for the pork chop?  I think it’s because pork chops very often turn out like meaty grey hockey pucks.  They look very inviting.  Often they are not.  No wonder applesauce is so popular with pork chops.  So pork chops this is not.  I don’t buy chops anymore.  I just buy a tenderloin when the urge hits.

I first started messing around with pork tenderloins a few years ago.  I tried many different methods, many different temperatures….endless.  I tried an experiment when we were hosting Thanksgiving a year or two ago.  I made two giant tenderloins; one  sweet, one savory.  I used the revised FDA safe cooking temperatures, in this case 145 degrees F.  Anyone who can remember President Eisenhower would be horrified.  Pork’s always been 160 degrees F, for as long as anyone can remember.  As my mother used to say of eating raw chocolate chip cookie dough from the bowl…”You’ll get worms…” Continue reading