1 (4 lb.) boneless pork loin (with fat)
1 TBL. salt
2 TBL. olive oil
4 garlic cloves, minced
2 tsp. minced fresh thyme leaves
2 tsp. fresh basil leaves, chopped
2 tsp. minced fresh rosemary
Combine salt, olive oil, garlic and herbs. Massage herb mixture onto pork loin covering the entire surface (be sure to leave the fat on as this will enhance the flavor). Place pork loin in soaked Romertopf, place lid on baker and put in oven. Set oven temperature to 475 degrees Fahrenheit and roast for 40 minutes. Reduce oven temperature to 400 and continue roasting for 20-30 minutes or until internal temperature reaches 155 degrees*. (pork will continue to cook after removed from oven). Let sit covered for 15-20 minutes before carving. NOTES: If using dried herbs, decrease amount by half.
YOU CAN ALSO ADD ABOUT 2-3 CUPS ROOT VEGETABLES (SUCH AS CARROTS, POTATOES, CELERY, ETC) FOR A ONEPOT MEAL! LAYER THE CHUNKED VEGGIES ON THE BOTTOM OF THE BAKER, PLACE PORK LOIN ON TOP.
* We recommend using a meat thermometer to check the internal temperature of the pork as the loin is a very lean cut and can get overcooked quickly.