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INGREDIENTS
- 4 lb. boneless pork loin
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped chives
- 2 Tbs. chopped fresh mint
- 1 Tbs. fine dice shallots
- 1 Tbs. orange zest
- 1/2 cup avocado oil
What's a lovely dinner party without a delectable main dish of roasted pork loin? Pork lovers meet complimenting flavor- your new best friend! Come November you, too, can serve it with some Red Clay Pepper Jelly.
*Recipe for Charleston Magazine, "A Saucy Celebration with Red Clay Hot Sauce." Photography by Peter Frank Edwards.*
INSTRUCTIONS
- Preheat an oven to 350°F
- Season the pork loin generously with salt and pepper.
- Sear it in a cast-iron skillet over medium-high heat for about three minutes a side, until golden brown on all sides.
- Place the skillet in the oven and cook the loin until it registers 145°F when tested in the middle with a digital thermometer.
- Combine the chopped herbs, shallots, and orange zest. Stir in the oil to make the gremolata.
- Remove the pork from oven, cover lightly with aluminum foil, and allow to rest for five minutes before slicing.
- Slice the pork, spoon the gremolata over the top. Come November you, too, can serve it with some Red Clay Pepper Jelly.
