Boneless Pork Loin Roast with Herbed Pepper Rub
Preheat oven to 350 degrees F. For rub, combine Parmesan cheese, the 1 to 2 tablespoons black pepper, the basil, rosemary, dried thyme, garlic powder, and salt in a small bowl.Advertisement
Trim fat from pork roast. Pat dry with paper towels. On a sheet of waxed paper or parchment paper, sprinkle rub in an even layer. Roll pork roast in rub to coat on all sides. Place pork roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1 1/4 to 1 1/2 hours or until meat thermometer registers 150 degrees F. Cover roast with foil; let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F.
Meanwhile, to prepare black-eyed pea salsa: In a medium bowl, stir together black-eyed peas, salsa, green onions, and the 1/2 teaspoon cracked black pepper. Cover and chill until serving time. (Or if desired, place black-eyed pea salsa in a medium saucepan; bring just to boiling over medium heat.)
Slice meat and serve with cold or hot black-eyed pea salsa. If desired, garnish with lemon wedges and fresh thyme.
Tip: To keep the sodium in this dish in check, look for natural pork. If using enhanced pork, omit the salt.
3 1/2 lean protein, 1 starch