Herb Pork Loin
Herb-marinated pork loin for a flavorful Easter feast, perfect for 4-6 servings. Marinate overnight, then bake to perfection.
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Cooking tools:
- Zip-top bag
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Oven
- Baking dish
- Refrigerator
Ingredients
- 1 (2-pound) boneless pork loin filet, rinsed and patted dry
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic, minced
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
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