Pork Loin with Herbes de Provence & Honey Garlic Glaze

Happy February folks.  Time is flying.  Valentine’s Day is coming fast.  We have a lot of neat gift ideas available on our store front. I  have added some photos at the end of the blog to give you some great gift ideas. Order soon!  

I  wanted to share today with you a great new recipes I just made up tonight for dinner.  I used our own blend of Herbes de Provence in this recipes.  What is Herbes de Provence?  It’s a spice blend that includes culinary lavender.

Herbs de Provence is named after a region in Southeastern France. There a few different herbal blends that can be used in Herbes de Provence mixes, but our’s includes rosemary, oregano, thyme, parsley, savory, basil, and lavender. It is SALT FREE/SUGAR FREE!  That’s important in our household as my husband is diabetic.  

We do have our blend available on storefront.  It is packaged in a cute, old fashioned, re-usable, 4 oz. or 8 oz. mason jar. 1 oz equal about 1/2 cup. 2 oz equals about 1 full cup. 

USES: This herb blend has a full-bodied flavor can be used to flavor fish, meat (beef, chicken, pork, turkey, or lamb), vegetable stews, roasted vegetables or potatoes, and to flavor cheese or olive oil for example.

I used a dethawed half pork loin.  Mine was about 4.5 pounds.  To start, I used a dry rub consisting of Herbes de Provence, garlic powder, paprika, and Lawry’s seasoning salt blend.  You could just use salt and pepper if you prefer.  I did not remove the fat on bottom of the roast until after baking to help with the juices.  However, you can trim the fat first if you prefer.  I put the fat side down and later trimmed the fat when carving.  I rubbed the dry blend of seasonings on the top and let it sit in the refrigerator for several hours.  However, you can let it sit covered overnight with the rub if you prefer.   Increased time in fridge with dry rub will increase flavor.  

Preheat oven to 375 degrees.  

After taking the roast out of the fridge,  I added a liquid glaze to top of roast  over the dry rub.  I slowly drizzled a mix of a little olive oil, honey (minimal amounts for us), red cooking wine, and a little soy sauce.  If some of the rub washes off, just spoon it back over top with the liquid.  Heat 1-2 teaspoons of olive oil in a pan.  I then took the loin and placed  it rub side down in the pan and seared it for about 5 minutes.  Return the roast back to a roasting pan or baking sheet covered with foil  with the rub side up/fat side down.  

I prepared about 6 medium sized red potatoes cubed and 5 large carrots. Keep the carrots and potatoes in separate bowls.  I used the same herbal dry rub with the liquid glaze, mixing it all together and spooned over the vegetables. Add the seasoned potatoes to the roasting pan with the roast, cover with a piece of foil, and place in the pre-heated oven.  

Pork loin requires about 20 minutes of cooking time per pound.  Internal temperature of finished roast should be 145 to 160 degrees. I cooked mine a little bit longer. I would say about 2 hours for a 4.5 pound loin. The internal temperature was 180 but it was not dried out all!  The juices kept it very moist.  Add the carrots into the roasting pan about 30-45 minutes before roast is to be finished as they will not require the full cooking time the roast and potatoes require.  If you prefer you can substitute potatoes and carrots for roasted Brussels sprouts or vegetable of your choice. 

When roast is done allow it to rest for about 10-15 minute, then carve.  The roast has an absolutely amazing rich flavor.  My husband and I were just blown away by how tasty the seasoning blend and the glaze made it taste.  The veggies were really tasty  as well and not mushy.   

Prep Time:   15 min prep. (Several hours to overnight with dry rub in fridge, optional, but really does infuse flavor – so worth the extra time)
Cooking Time:   1 to 2 hours depending on roast size, 20 minutes per pound. 
Resting Time:  10-15 minutes. 

INGREDIENTS: 

​1 Pork Loin – 4.5 pounds (you may use a smaller roast if preferred)
Olive oil for searing 1-2 teaspoons. 

SPICE RUB: 

• Herbes de Provence spice blend.  I used our own Lavender Rose Farms Herbs de Provence. 1-3 teaspoons. 
• 1 teaspoon Sweet Paprika 
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Lawry’s Total Seasonings Casero for Cooking and Grilling to taste or You may use whatever seasoning salt blend your prefer or just salt and pepper. 

GLAZE MIX FOR ROAST: 

• 3 tablespoons low-sodium gluten free soy sauce
• Honey – use as much as 1/4 cup, but I used about 1-2 teaspoons – for those watching sugars. 
• 1 tablespoon of olive oil
• 1/8 to 1/4 cup of red cooking wine

FOR VEGETABLES

• Use the same glaze & herb rub mix recipe as above to coat the veggies.

This recipe is © Lavender Rose Farms, LLC

For More great recipes to use Herbes de Provence blend try this