If you haven’t quite honed your kitchen skills, but still need a recipe to impress, this Herb Roasted Pork Tenderloin is for you. It’s ridiculously simple and pretty much fool proof. Just mix up some garlic, herbs, and oil, smear it on the pork, and throw it in the oven. THE END. It’s really that easy.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What Herbs Go Best with Pork?
Pork is a very mild meat, like chicken, so it goes well with a wide variety of herbs and spices. The blend I used in this recipe is a classic mix of basil, thyme, and rosemary that can be used as an all-purpose meat seasoning (chicken, beef, anything). I added a little garlic to give the mix “body” and a little black pepper to make it pop. If you want to kick it up another notch, you can even add a little bit of crushed red pepper.
Salt is also a very important component of the seasoning for this pork. Without the proper amount of salt, you will not be able to taste the full flavor of the herbs. So don’t skip the salt!
How Do I Know the Pork Tenderloin is Done?
Cooking meat can be tricky. Every cut is a slightly different size and requires a slightly different amount of cooking time. Using an instant read meat thermometer is the best way to take the guesswork out of cooking meat, and it’s one of the first tools you should purchase for your kitchen. I currently use this digital thermometer, which is very affordable.
To test the pork tenderloin for doneness, insert your digital thermometer in the thickest part of the tenderloin. The temperature should read at least 145ºF, although I prefer my tenderloin cooked to about 155ºF (don’t judge). You can read more about safe cooking temperatures for pork here.
What Cut of Pork is Best for This Recipe?
I originally made this recipe with a smaller piece of a pork loin, but have revised it to use pork tenderloin. Although they have similar names, they’re actually two different muscles and are quite different. Pork loins are quite large and a bit more tough than the small, delicate tenderloin muscle. I definitely prefer the pork tenderloin for this recipe. If you do happen to use a pork loin, be aware that if it is larger than 1.5 lbs., which most are, it will require a longer cook time (and probably more herb rub).
Pork tenderloins are often sold in packs of two. You can either double this recipe (just make sure the two cuts of meat are not overcrowded in the dish), or freeze one tenderloin for the next time you’d like this for dinner!
I garnished with a little fresh parsley and served with my Balsamic Roasted Vegetables. You could also make some balsamic glaze to drizzle over top! This pork would also go great with something like Baked Barley with Mushrooms, Wild Rice Pilaf, or Parmesan Risotto on the side.
Herb Roasted Pork Tenderloin
Servings 4Ingredients
- 2 cloves garlic ($0.16)
- 1 tsp dried basil ($0.10)
- 1 tsp dried thyme ($0.10)
- 1 tsp dried rosemary ($0.10)
- freshly cracked black pepper ($0.05)
- 1/2 tsp salt ($0.02)
- 2 Tbsp olive oil ($0.32)
- 1.33 lbs. pork tenderloin ($4.68)
Instructions
- Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
- Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
- Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.
See how we calculate recipe costs here.
Equipment
- Meat Thermometer
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Herb Roasted Pork Tenderloin – Step By Step Photos
Preheat the oven to 400ºF. Mince two cloves of garlic. Add 1 tsp dried basil, 1 tsp dried thyme, and 1 tsp dried rosemary to a small bowl. Use your hands to kind of crush the herbs. Add the minced garlic, 2 Tbsp olive oil, 1/2 tsp salt, and some freshly cracked black pepper to the bowl with the herbs and stir to combine.
Place a 1.3-1.5 lb. pork tenderloin in a baking dish or on a baking sheet and rub the garlic herb oil mixture over the entire surface.
Roast the pork in the preheated oven for about 35 minutes, or until the internal temperature reaches 145ºF (I prefer it at about 155ºF). Roasting times will vary with the size of your pork tenderloin and your oven, so for best results use a meat thermometer.
Let the pork rest at room temperature for about 10 minutes before slicing and serving (this will help keep it moist).
So juicy and herby and delicious!
Delicious! Sometimes I use garlic powder instead of fresh because this is one of my lazy weeknight options. Lately I’ve been serving it with roasted sweet potatoes and sautéed spinach.
It usually only takes my oven 20-25 mins but maybe my pork tenderloins are a little smaller.
What temperature do you set your oven?
400ºF
Hi, have made this a number of times and it is absolutely delicious. Can I freeze the tenderloin AFTER cooking? Would like to make ahead of time yet save for vacation next week. If so, how should I store in freezer and defrost? Aluminum foil, freezer gallon size zip lock bag? Thank you!
Hi Patty, you can freeze the leftovers, just be very careful when reheating that you don’t overheat because pork can get really tough when it’s over cooked. :) I just follow my general rules for freezing, which is to wrap it air-tight with as little extra air in the packaging as possible (airflow is what causes freezer burn). So in this case I’d probably use a freezer bag and squeeze all of the air out first.
My husband and I have been eating this now for a few years. It’s one of our staples and we love it! The only thing is I never cook it as long as it says. Usually 25 minutes then let it rest 5-10 minutes. Thank you!
Super excited to try this new recipe 😋
This was so easy and delicious it almost felt unreal. Lovely main dish for the fall. Another Budget Bytes win in my book 👍
Just realized I forgot to give 5 stars!
It was my first time making pork tenderloin and I tried this recipe. Turned out fantastic! Thank you Beth!
I have this recipe on repeat in our house. It’s one of the few that are actually requested, which is a lot coming from the “I don’t care” crowd over here.
Quite nice! Made this with the rice pilaf and they paired nicely – but needed a sauce – a bit dry.
I loved this recipe for how simple it was. I was busy with the pilaf and didn’t pay much attention to the porkloin in the oven so I worried it may have overcooked, but it was thankfully soft and juicy! I am going to try more pork loin recipes moving forward – so forgiving. :)
Left a noteworthy impression when I made it for my aging parents tonight – flavourful, but “traditional” enough to satisfy their picky palates!
Can this be made in the crockpot?
We haven’t tested this recipe in the slow cooker. I’m sure it could be made in the slow cooker but without testing it would be hard to suggest proper timing.
Good recipe.
There is a typo on the page. At the very top the prices are listed as $5.53 recipe / $1.38 recipe. Obviously the second “recipe” is intended to be “serving.”
Thanks Dave!
I’ve been making this recipe for 5-6 years now, and as others say, it is super delicious. I just wanted to add that when I was going through chemotherapy 4 years ago, this stayed in the rotation, as it still tasted great for me during chemo (which changes how things taste for some weird reason) and it was easy enough to do when exhausted from the medications.
A big thank you to Beth for helping get me through a tough time.
Happy to hear you are on the upswing Bill!
An amazing recipe..!!!
Thank you!
How do you sear with all those herbs on there??? for real! I’ve tried this before and all the herbs fell off into the skillet. :(
You don’t sear, so no loss of herbs — the instructions make no indication that searing is needed, so make the herb paste, then “smear” (not sear, lol!) it on the meats and pop in the oven. I made this last night and couldn’t believe how much au jus I ended up with when I pulled it out – and it was freakin’ delicious! Give it a try!
Thanks Krystal!
ok, will do! thanks ms. Krystal!
This looks delicious…
I do pork tenderloin all the time. I BUY them at Trader Joes. They are usually a little over 1lb. I sear on the stive top and put in the oven for 12 mins.
Rest at leaat 8 mins. Perfection. Herbs are key…definitely the salt too!
Good to know Sabrina!
I like to sear the pork on the stovetop before finishing it in the oven. It adds even more flavor!
How do you sear with all those herbs on there??? for real! I’ve tried this before and all the herbs fell off into the skillet. :(
Searing isn’t mentioned in the instructions, and for this recipe isn’t needed; try it for a change and see for yourself. I thought it was fantastic, and I got tons of pan juices – really delicious dinner!
I want to make this but what should the cooking time and temperature be for a pork loin since you used a pork tenderloin which is smaller?
Hi Lauren, the original version of this recipe used a smaller piece of a pork loin that had been cut down to 1.33 lbs., so it cooked in relatively the same amount of time as a smaller pork tenderloin. I remade this recipe this week with a tenderloin and the cooking time was about the same. Either way, it’s always best to use a meat thermometer to make sure! :)
Felt compelled to finally rate this, it’s one of my go-to recipes! Perfect for a weeknight meal. I usually find pork loins closer to 2 lbs, but I don’t increase the cooking time by too much – I prefer my pork loin a bit pink in the middle. I cook them until my meat thermometer says 140, so when it rests it’ll be close to 150 (I promise you won’t get parasites, the USDA lowered the safe cooking temp to 145 some years ago because our pork is safer to consume that it was decades ago).
Thanks for all of your recipes, I swore by this site when I was a broke college student, it really helped me on my way to becoming a comfortable home cook!
I have made this using a pork tenderloin many, many times. It is always a hit! I do cut down the cooking time down to 25-30 minutes.
Can you use pork tenderloin for this recipe?
Yes, just keep in mind that tenderloins are usually much smaller, so the cooking time may be shorter.
The loin in this recipe is a tender loin, not a pork loin. Thats why the pkg says pork loin filet, just people dont know terminology.
You call this recipe low carb. Yet you do not post the carbs or calories in the meal. I would really like to know these things.
While I don’t have exact nutritional information, this recipe only contains meat, herbs, and oil, none of which contain carbs.
Hi Raegan,
I’m a dietitian. Carbohydrates include beans and legumes; grains including rice, breads, cereals, crackers, and pasta; starchy vegetables like potatoes, corn, and peas; milk, soy milk, yogurt; fruit and fruit juices; and anything with sugar in it (cakes, cookies, ice cream, jam, and jelly).
I’ve tried this recipe before. It was absolutely delicious! I’m making it today again! Love the herb combinations!
This was easy and very tasty! I doubled the rub as I had a 3 lb roast. My notoriously picky 5 year old even asked to have some before it was finished cooking and then actually ate some, which Is high praise indeed!
How much longer did you cook yours? I have a 4lb one.
I’m cooking for 150 people if I put 2 in the same oven would I cook it differently? How about using roasters?
Hmm, unfortunately I’ve never tried to cook two at once or cook for that large of a crowd. It may depend a lot on the power of your particular oven to hold temperature.
Do you think I could bake this and use it for meal preps? If so, should I cook it for a less time to allow for reheating in the microwave?
I’m not sure I would under bake it since it’s hard to control the cooking when reheating. You might get some areas that heat through while others don’t, and you don’t want to chance under cooking it. I suggest cooking it to the required internal temp and then when reheating just make sure to not over heat it. If that makes sense! Ha. :)
How long would I need to cook if it were a 5lb loin? 425 degrees for an hour??
Unfortunately I’ve never cooked a pork loin that large, so I’m not sure. You’ll probably need to lower the temperature some to prevent the outside from overcooking before the internal temperature reaches a safe level.
Do you put this on a baking sheet ????
Yes, you can do it on a baking sheet or in a large casserole dish (no lid).
I love this recipe and it has become a staple in my rotation for a few years now. So simple but very delicious!
Would I cook this on center of oven?
Yes
Fantastic recipe. I’ve been intimidated to cook pork, so I was shocked when this recipe turned out perfectly. :) My fiancée was very impressed with the juiciness of the pork, it wasn’t dry at all. Thanks Beth!
FANTASTIC! I could probably eat this everyday! Semi wrapped pork and places red potatoes and green beans on either side with same oil mixture. Can’t wait to make this again!
Made it tonight! Loved it! I prepped two recipes from one pork Loin- so with this half I rubbed with seasoning, wrapped with Saran Wrap and refrigerated for about 6 hours. I think letting it marinade was a good move! It was so delicious!
In the herb roasted pork loin
It states not to buy a pre seasoned loin
But the picture which is showed is a preseasoned enhanced pork loin filet
The photo used isn’t a pre-seasoned filet .. it is what the pork tenderloin should look like *after* you season it with the herb mixture.
The meat should come UN-seasoned in a bag, and it’s usually 2 tenderloins, at least that was my experience.
The instructions advise to “rub the garlic herb oil mixture over the entire surface” of the meat … then you put it in the roasting pan/dish. Then you roast it. It’s really that easy (in Beth’s words, and it is).
I must’ve only seen the revised recipe from 2019, but after re-reading it a few times, I could not find a reference to avoid buying a pre-seasoned loin. I saw Beth mentioned she changed this recipe to use pork *tenderloin* instead of *pork loin* since it works better. Maybe it was an assumption to think people know the meat should be unseasoned, and maybe it was an oversight to not include photos of every step, from showing all the herbs that go into the mixture to showing her rubbing it on the tenderloin.
If you can find a pre-seasoned pork tenderloin (I don’t know if they even exist) you cut out several steps, making this even easier, and eliminating the need for this recipe.
Can I use fresh herbs instead of dried one?
Yes, that would be delicious.
Could I make this mixture and use it on Pork Chops? If so how long would you bake it for and would you still set your oven for 425*?
I’ve never baked pork chops without covering them with something really saucy, so I’m not sure if they would dry out or what the cooking time and temp would be. I prefer to do pork chops in a skillet so they cook quickly and don’t dry out.
We love this herb mix/rub for pork roasts! So easy and yummy! Thanks for the recipe!
I’m curious, is there a reason why you suggest cooking the roast at 425-degrees? I usually see 350-degrees recommended for pork loin roasts. I was scared to roast at the higher temp. Do you find 425 to work better? Curious because I’ll definitely be making this again :)
I haven’t tried it at a lower temperature, but with a lean type of meat like a tenderloin it’s better to cook it quickly at a high temperature rather than slower and lower, which can dry it out.
Thanks for your reply! My roast turned out really nice and moist at 350 degrees for a longer time, I’ll try it at 425 next time like you recommend. I do suspect you probably got a little bit better crust with the higher temp!
This looks delicious! Do you trim the fat off the pork or leave it on?
I just leave it on. There was barely any to begin with. :)
I made this delicious pork dish tonight. It was amazing. It was juicy and well flavored. My boyfriend ate two servings!!
Holy smokes!!!! I made this tonight and it was absolutely amazing!!!! My 6 year old even liked it and she doesn’t like “spices”. This will definitely be put into the monthly routine. Thank you so much for all you do!!!
There’s a big difference between a loin and a tenderloin. Make sure you know what you have, or buy what your recipe is for! Tenderloin-marinade, cook for 30 minutes or so, good and done. Loin, not so much, tough, longer to cook and less flavor! Make sure your meat and your recipe match.
Making this tonight with a rice medley and zuchinni.
Excellent receipe. Very flavorful.
Did not have a fennel bulb so used seed which I combined with other soices nd ground in a morter.
Thank you.
I made this one evening when my parents were over for a visit, and they loved it! My mom is kind of picky, so I was very pleased with her reaction…she’s even made it herself since then. I served it with the Oven Roasted Autumn Medley recipe sans sausage, as a side, and everyone really enjoyed that, too. Total success!
I’ve gotten really sick of chicken, so I decided to splurge a little and go for this. Wow, it was amazing! It was really juicy and flavorful! It smelled so good in the oven, I could barely wait. I discovered your blog last summer and I’ve loved everything I’ve made!
Sorry for the double post
I love this recipe! I want to make this for my family but one of my family member’s is allergic to rosemary. What would to recommend as a substitute?
Oregano would also be quite nice with basil and thyme. :)
I think this recipe sounds easy and delicious..but I did have one question?? When this is in the oven is the meat wrapped up in the tin foil or is it left uncovered?
Uncovered. :) The foil just makes clean up easy.
Hi Beth,
This recipe looks delicious! I have never had any issues with your recipes…they are always a hit! I recently purchased some pork labeled as ‘pork loin roast’ (boneless). I think that this is probably different than what you are using, since mine is just shy of 5 pounds. I really want to make this for recipe for my husband’s birthday in a few days. Do you think I should double the ingredients for the herb crust since yours was only 2.5 lbs? Also, the recipes I’ve seen call for temps for pork loin roast to be about 350-375. Should I lower the temp to that? Thanks for any help you can give!
Yes, I would both double the herb coating and lower the temperature. Since the piece of meat is bigger, you’ll need a lower temperature to heat it through without overcooking the outer portions. :)
Thanks! I doubled it and am cooking it at 325 (Betty Crocker website suggested the temp!) for about two hours. It already smells amazing, I can’t wait to surprise my husband with it! Thanks for helping us splurge a little on our tight budget.
Pork is the one thing you should not purchase for cheap at a grocery store. Look up the horrific practices in the pork industry in the south (mostly in the Carolinas). It’s not only unhealthy, it’s toxic to the environment.
Buy pork from your local farmer’s market or from a responsible distributor only. It’s worth the small extra cost!!!
Yes, I’ve recently made that a new goal going forward. :)
Hi! Does the meat thermometer go into the oven too (inserted in meat)? Or, do you do insert it after the meat comes out of the oven? :}
Great question! You definitely want to take the meat out of the oven before inserting the thermometer, or else the hot air will affect the reading.
Always a favorite here! Impresses company, too. Delicious with green beans sautéed with garlic and bacon fat and a fresh green salad on the side.
Could you drizzle red potatoes w olive oil and cook them with the pork in the same pan?
Probably! Take advantage of that hot oven. :)
Cooked this last night. Surprisingly easy and super delicious. I used my magic Bullet to blend the spices together (protip: use the criss cross blades, not the single). I have tried two of your recipes, and I am 2 for 2. Looking at what to cook tonight…
is brine pork lion or white chicken the best way to keep it juicy? if you were to brine 70.lb of pork at one time would the ingredients in brine still be for every 2 quart of water 1/4 cup salt and 1/4 cup sugar?
I love this recipe and it is definitely one of my go-to’s. This is what I make when I want to make something tasty without actually doing much “cooking”. If there are leftovers, they don’t last long. I usually half or quarter some red potatoes and put them in at the same time. If I’m feeling fancy I’ll add some onion and a spicy mustard ( or Dijon) and honey mixture to the potatoes. The meat and potato combo seems to usually be a hit with the men folk.
Thank you so much for this recipe! I am not a phenomenal cook, and I somehow forgot to season the pork with salt… but nonetheless, it was very tasty. Please, keep helping us novice cooks!
This was phenomenal for our New Year’s Day pork! Seriously easy, too. A definite keeper!
Is it best to wrap the pork in the foil or just sit it on the foil?
Just sit it on the foil. If you wrap it the steam will be trapped and the herb crust will not be the same.
Really great recipe, I will definitely make this again! I used pork tenderloin instead, and it was delish served with some roasted asparagus, yum!!!
I made this a few days ago and it was great! The only dry herb I had was dry basil but my rosemary and thyme were fresh. I served this with some wild rice and roasted vegetables, delish!
I’m really looking forward to make this for my girlfriend’s birthday next weekend, but I’m really afraid that the pork is going to turn out dry. Any tips on how to keep it moist?
The oil and herb coating really helps keep it moist, but I think most of all you don’t want to over cook it. So, if you can, get a little $5 meat thermometer and make sure to check it for doneness and don’t go overboard. (it’s a pretty fail safe recipe, hard to mess up. :) )
Am cooking this one as I speak…maybe it’s just me, but, every time I cook meat to the correct temp, especially pork, it always is under done…I always have to add cooking time…is it me?
It could be. Ovens temperature vary much more than we’d like to think. Some people buy separate thermometers to place in their oven so they can properly gauge the temperature because the actual temperature can sometimes be very different from the set temperature. The size and shape of your meat will also affect cooking time.
I made this for dinner tonight with some roasted asparagus. It was amazing and so incredibly easy! I can’t wait to have the leftovers for lunch tomorrow :)
Though the rub was delicious, I thought it turned out too dry with the pork loin. I used tenderloin the next time and it was sooo good! Worth the extra money!
Beth- you are my culinary hero. This was absolutely delicious, and could not have been easier. Your recipes make me look good! :D
awesome recipe, thanks so much for the details and I really like the pictures along the way of the recipe and how it should look!
I added a 1/4 teaspoon of smoked Paprika and 4-6 drops of liquid smoke sauce to the paste mixture. I decreased the oven temp to 400 degrees. It came out incredible!
Gorgeous photos! I am going to try this recipe only with fresh herbs and allowing it to marinade over night. I hope it turns out as beautifully as yours!
beth – this was great! another superb recipet
I made this with top round beef and did a London Broil type dish and it was WONDERFUL! So full of flavor.
Made this for my boyfriend and mom’s birthdays and they LOVED it. Such a simple, foolproof recipe that turned out excellently! I served it with fettuccine alfredo and it was possibly the best meal I’ve ever made :)
This is great. I added a little Dijon, honey and chile flakes to the rub, and while the roast was resting I deglazed the roasting pan with some white wine to make a sauce. I also added the leftover rub and a little more dijon to the sauce.
One of the simplest most tasty recipes out there.
I made this last night and it was great. My pork loin was like 4 lbs so it had to bake a bit longer but once cooked it was great!
How long did yours take to cook? Thinking of doing this with a just shy of 5 lb. roast.
I tried this recipe with pork chops instead of a pork loin, mainly because my grocery store only carried pork tenderloins. Woah $$!! I was giddy at how simple and fast it was, along with my herb garden being put to use again (hello fresh parsley, rosemary and chives!).
It tasted absolutely delicious. Thanks for putting up such great recipe ideas that I’ve no choice *but* to try them at home – money and health savings. :)
Deliciouso! :)
Deliciouso! :)
I make this at least once every two weeks. We freakin love it!
I’m a newlywed and just discovered this blog. Thank you so much! I love it! I can’t wait to try these recipes! -Natalie
Will – That’s how I did it :)
Do you have any tips on how to store/reheat leftovers for this? Just tupperware and microwave I would assume..
pesto is simple. and I am a klutz in the kitchen though this blog is boosting my confidence with every recipe. this will be number three and is smelling up my house right now. in a very good way…thanks a spicy ton for all your good work here.
I’ve been following your column and trying your recipes for so long but this is my first comment.
First of all: THANK YOU! I wish you still lived in Charlotte so we could meet in person — I’m still there.
And secondly, I made this for company on Sunday and it was the best thing I ever put in my mouth. I don’t care for basil, it tastes bitter to me especially the dried stuff, so I subbed in cardamom. Not in everybody’s budget, I realize, but OH. SO. GOOD. Next time I might try nutmeg instead. I’ve used nutmeg in the cornmeal and flour coating with herbs & spices that I put on pork tenderloin when I shallow pan-fry it and it comes out all crispy and flavorful. The warmth of the nutmeg just seems to bring out the sweetness of the pork for me. Trained Chef Miss Maura in Charlotte, NC
This looks so easy, and I like that you can reuse it with different meats to make completely different meals. I will definitely have to try it!
Also, I really enjoy the step-by-step pictures. I am such a visual person and the photos helps soo much!
OMG Awesome recipe. I made it today and it was so delicious!
I make this recipe regularly and have for years – it’s a great one, and I highly recommend it. The only difference is I pan sear it first because it gives it a nice solid crunchy crust.
pork loin is one of my favorites but I’ve never tried it “herbed” like this since the people I would invite over to share it don’t like rosemary (even though its my favorite). But this weekend I am so going to try it.
Despite your explicit warnings, I was in a rush at the grocery store and bought tenderloin instead, haha! Anyway, it turned out VERY delicious! Each of the herbs added a little something.
Definitely something I will make again (maybe next time with actual loin)!
Nope, I haven’t made pesto yet… but I WILL be planting herbs this spring and I intend to make some pesto :)
Looks amazing! Not related, but have you ever made pesto? I just can’t seem to get it right!
Looks delicious! I usually add crushed fennel seed to my pork rubs so I’m going to sub it in for the dried basil. Can’t wait to try!
Yummy!! This looks fantastic! I am keeping this recipe on hand for the next time I cook pork loin.
I have a recipe with the same kind of rub and I add a little onion to my little chopper and let the meat marinate for the day before grilling it. Yummm! Thanks!
I have grilled one with a similar rub, but used grated parmesan in place of the olive oil. Just wet the loin well before applying the rub to get it to stick. Good stuff!!
Thanks, Jen!! It’s fixed now :)
This sounds delicious, simple, and affordable! Triple win in my book :) My brother loves pork so I must try this out when I go grocery shopping this week.
Looks delish! Just so you know, you actually linked to the amazon meat thermometer twice, instead of to an article about proper temps for meat for the second link :)
Yummm! Next time I get pork loin, I’m trying this =D
Ooh, we just brought home a giant pork loin roast, this might just be how we have to cook it!