Originally Posted by Mudpro

Did this one last Sunday. based off of a Martha Dean receipt with my own twist.

Roasted Pork Loin with Herb Crust

6 - 8lb port loin (Sam's Club seem to always have these)
1/4 cup peanut oil
1/4 cup olive oil
5 tb spoons dry rosemary
5 tb spoons dry thyme
3 tb spoons large cracked pepper
3 tb spoons kosher salt
12-15 cloves of chopped garlic

Directions: Mix dry ingredients with oils in a mixing bowl and make a paste, add oil or dry herbs to adjust mixture to correct consistency. using your hands, spread mixture evenly over all sides of pork loin. Pre-heat over (I use my BBQ) to 450, place loin on roasting rack with the fat side face up (so juices flow through the meat. Let roast uncovered for 20 minutes, then reduce heat to 400. Let roast undisturned for 15 minutes per pound. Insert heat term when you think you are getting close; remove from heat when core tem reaches 155. IMPORTANT - Let stand undisturned (leave therm in) for 20 full minutes before slicing; meat will continue to cook and climb to about 160. If you slice too soon, all the good juices will end up on the cutting board and not remain in the meat.

Best served with green beans and garlic mash potatoes with gravy! Yum!