Chermoula Roasted Pork Loin Recipe

1. 1

   Heat the oven to 450 degrees F and arrange a rack in the middle.

2. 2

   Trim the pork loin as needed, rinse, and thoroughly pat dry with paper towels.

3. 3

   Place in a 13-by-9-inch baking dish and season generously on all sides with kosher salt and freshly ground black pepper.

4. 4

   Rub thoroughly with half of the chermoula dressing and let sit at room temperature 30 minutes while the oven heats up.

5. 5

   Meanwhile, place the vegetables in a large bowl.

6. 6

   Add the remaining chermoula and toss to coat.

7. 7

   Season with salt and freshly ground black pepper; set aside.

8. 8

   Roast the pork until golden brown, about 30 minutes or until the internal temperature reads 80 degrees F on an instant-read thermometer.

9. 9

   Add the vegetables to the baking dish with the pork, reduce the heat to 375 degrees F, and roast until the vegetables are tender when pierced with a knife and the loins internal temperature is 145 degrees F, about 40 minutes more.

10. 10

    Let the meat rest in the pan about 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.