Herb-Smothered Roasted Pork Loin

News Flash!

I’ve been outed.


If you’re an avid reader of EE, you know that I like my anonymity.   Most all who know me personally,  do not know I blog.  Well, the gig is up.

Who outed me?

My ten-year-old nephew.


During this past Christmas holiday, the youngest nephew saw “eliotseats” (my typical user name) on one of my electronic devices.

“Do you have a blog?”  He immediately went there.  As I recall, I glossed over his question and changed the subject.

This past weekend, my mother left me a comment stating how great it was that her grandson left my blog up on her computer.   (Previously, the nephew had posted a comment about a favorite meal.  Apparently, he had been stalking me.  I sort of glossed that over as well.)

There goes my anonymity not to mention the holiday cookbook gifts full of EE’s recipes.  (No more surprises.)  🙁


But, on to another holiday.   Here is the main dish from our Easter dinner:  Herb-Smothered Roasted Pork Loin that accompanied our Pea Salad.   I based this recipe on an old Gourmet one that was conventionally roasted in the oven with the roast simply placed on top of the herbs.

Herb-Smothered Roasted Pork Loin

Debra (based on HERB-ROASTED PORK LOIN from Gourmet, April 2009)

This recipe utilizes the best of spring herbs and allows you to fire up the grill!


  • 4-4 1/2 lb. pork loin roast
  • 2 T. extra virgin olive oil, divided
  • 1/2 c. shallots, chopped
  • 2 T. minced garlic
  • 3 T. Dijon mustard
  • 1 T. fresh rosemary, chopped
  • 1 T. fresh thyme leaves
  • 1 T. fresh sage, chopped
  • 1 T. fresh parsley, chopped
  • 1 t. fine sea salt
  • 1 1/2 t. fresh ground pepper


  1. Prepare your grill for indirect grilling by piling the coals to one side of a charcoal grill and placing a drip pan filled halfway with water on the other side. Light the coals and close the lid to preheat. If you are using a gas grill, turn all the burners on high for 15 minutes. Then, turn off all the burners on one side of the grill and turn the other burners down to a medium-low temperature, about 250 degrees Fahrenheit.
  2. Pat roast dry and heat. Heat 1 tablespoon oil in a large skillet on high heat. When oil is shimmering, brown roast on all sides. Remove to a large sheet of heavy duty foil.
  3. Stir together remaining 1 tablespoon of olive oil, shallots, garlic, Dijon, herbs and salt and pepper. Smear over top and sides of roast.
  4. Wrap roast tight in the foil, making a sealed packet.  Make sure the fat side of your pork roast is on top.
  5. Place the foil packet on the grill away from the direct heat of the flames. Cover the grill and allow  to cook 2-3 hours, depending on the size, until it has reached an internal temperature of at least 145° F (using a meat thermometer).
  6. Remove from grill and reserve juices.  (At this point, feel free to place the roast back on the grill rack just for grill marks and some more char if you desire.)
  7. Place reserved juices in a small sauce pan and reduce to about half.
  8. While the au jus is reducing, place roast on a meat board and allow to rest for 10 minutes (the amount of time it will take to reduce the sauce).
  9. Serve with au jus on the side.

Yield: 8-10

Seriously, take care of the au jus.   It’s delicious!

Mom and Nephew-Number-Two, maybe we will make this the next time you visit.


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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls

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