Top Loin Roast
At least 3 hours before (can do day ahead)
Make an herb rub for the meat (based off a 2 pound roast)
- 2 garlic cloves
- 2 tsp. salt
- ½ tsp. ground black pepper
- 2 tsp. olive oil
- 2 tsp. oregano
- 1-2 tsp. thyme
Chop garlic finely, then mix all the ingredients together to form a rub/paste. Pat meat dry, then rub meat with the herb paste. Cover and chill.
When ready to cook:
1. Brown the pre-seasoned meat in a pan, then remove.
2. Brown the cut veggies on one side.
3. Lay foil over the veggies to the edge of the pan and poke holes in it.
4. Lay roast on top of foil with any fat facing up.
Bake at 350 for 45 minutes, remove roast, then crank the heat way up (450-500) to finish veggies and thicken drippings. Veggies are flipped, foil removed, and put back into oven 15-20 minutes.
(Meat should be 145 for medium)
*Used potatoes and carrots, cut into halves/chunks.
*If meat is not quite as done as you’d like, or someone in the family likes their meat well done, it’s easy enough to throw the meat in a pan and sear it on the stove for 30 seconds to 1 minute each side to get browned up a bit more.
Recipe is based loosely off of recipes from Epicurious and American Test Kitchen
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