Herb Marinated Pork

This marinated pork dish will be one that you make time and time again.  It's definitely one of my go-to recipes.  The pork is best marinated ahead of time but I've even given it a quick 15 minute soak and still gotten really good flavor.   I have also replaced the fresh herbs with dried herbs (using the same amount) with great success.  The pork will be delicious and succulent if cooked to temperature (145 degrees) and allowed to rest before cutting.   This one is a keeper!

Herb Marinated Pork

1 pork roast (about 3-5 pounds)

Zest of 1 lemon

3/4 cup of freshly squeezed lemon juice (about 4-6 lemons)

1/2 cup olive oil (for marinade)

3 tablespoons olive oil (for searing)

2 tablespoons minced garlic (about 6 cloves)

1 1/2 tablespoons minced fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

2 teaspoons Dijon mustard

2 teaspoons kosher salt, plus extra for seasoning

Black pepper

Directions

Combine lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons of salt in a 1 gallon zip-lock bag.  Add pork, seal, and turn to coat with the marinade.  Refrigerate for 3 hours or overnight.

Preheat oven to 400 degrees.

Remove pork from marinade and allow herbs to cling to the meat.  Sprinkle with salt and pepper.  Heat 3 tablespoons of olive oil in a large pan (preferably oven safe) over medium high heat.  Sear pork on all sides until golden brown.  Place roast in the oven until it reaches an internal temperature of 145 degrees, about 45 mins.   The time will vary depending on size.   When done, transfer pork to a platter, tent with foil and allow to rest for 10 minutes.  Carve 1/2 thick on the diagonal.  Season with salt and pepper if necessary to taste.

Source:  adapted from Ina Garten