Slow Raosted Pork

For a cut as lean as this pork loin, it is best to go slow roast. Here, I salt-and-peppered the pork and then browned it in a pan first. It was then rolled in a mixture of garlic, thyme, sage and rosemary before going into a 200℉ oven for a few hours until it reached 160℉ inside. The result is a superbly moist and tender piece of pork with the herbs and seasoning fully incorporated into the meat.