Baked Pork Loin
This very tasty, and very simple baked pork loin recipe comes from Nola in West Sacramento. As well as making a delicious meal it's also very healthy, see the list of ingredients.
Don't be tempted to substitute pork tenderloin for pork loin in this recipe, they are different cuts of meat from different parts of the body. Pork loin has more fat on it which keeps the meat moist when baked. If you're not a fan of fat on meat simply cut roumd it when you eat it. The fat will not have gone to waste, it will have kept the meat moist.
The meal pictured above is served with peas and Potato au Gratin - the potato gratin adds a little moisture. But Potato Lyonnaise also is a great combination with the pork.
If you want to keep it all really simple, bake some Aunt Bessies mini roasties with the Pork Loin and serve with some Bisto gravy. Simple, foolproof and exceptiomally tasty. A couple of spoonfuls of apple sauce on the side would make this a truly classic meal.
Two pork loins (approximately 150g each)
30g / 1oz Breadcrumbs
One level teaspoon dried Basil
One level teaspoon dried Oregano
Two tablespoons olive oil
Salt and pepper to taste
Preheat oven to 190°C / Fan 170°C / 375°F / Gas Mark 5.
Any herbs can be used, although Italian herbs taste best.
Drizzle olive oil over each side of both the pork loins. Gently spread it over the surface of the meat with your hands.
Mix the breadcrumbs and herbs together and sprinkle them over each side of the pork loins. Pat them into the surface of the pork.
Pork loins prepared for cooking
Sprinkle some olive oil onto a baking tray and spread it over the surface.
Put the pork loins on the baking tray and cook in the pre-heated oven for about 35 minutes. That's it, done! Next time we'll put the cooked pork under the grill for the last two minutes to crisp up the bread crumbs. Either way this is a delicious meal.
We served our meal with potato au gratin and peas. Potato Lyonnaise would also go well.
Baked Pork Loin