Pork Loin with Roasted Garlic Salsa Verde
Ingredients
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1 garlic bulb
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1 teaspoon extra virgin olive oil
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¼ teaspoon salt
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1 tablespoon water
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boneless pork loin roast
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2 tablespoons extra virgin olive oil
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1 tablespoon salt
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Separate and remove the garlic cloves
Place the garlic bulb inside the resealable plastic bag with the pointy stalk end pointing towards the counter. Press the palm of your hand on the root end of the bulb of garlic and push down firmly. The bulb should break apart and the cloves will separate. Pull out the individual cloves of garlic from the bag, leaving the outer skin from the garlic behind.
1 garlic bulb
resealable plastic bag
Season the garlic cloves
Place the garlic cloves on the June Pan. Drizzle the oil and salt over the garlic cloves and toss to coat. Add 1 tablespoon of water to the June Pan.
June Pan
1 teaspoon extra virgin olive oil
¼ teaspoon salt
measuring spoons
1 tablespoon water
Roast the garlic
Place the garlic cloves on the middle shelf of the June Oven. Roast for 11 minutes, until the cloves are gold and the paste has caramelized. June will notify you when the garlic is ready.
June Oven
Season the pork
Place the pork on a June Roasting Rack set in the June Pan. Rub the oil over the entire surface of the pork loin, then sprinkle all over with the salt and pepper. Rub the salt and pepper into the pork so the seasoning adheres to the meat.
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 teaspoon black pepper
boneless pork loin roast
June Roasting Rack
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer in the pork so the tip is in the geometric center of the meat. Select cooking preferences using the button below.
June Food Thermometer
Roast the pork
Place the pork on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the pork is cooked to your desired doneness, about 60 minutes. June will notify you when the pork is ready.
Make the salsa verde
While the pork cooks, make the salsa verde. Squeeze the paste from 4 of the roasted garlic cloves and add to the bowl of the food processor. Reserve the remaining garlic for another use. Add the oil, cilantro, parsley, mint, lime juice, honey, salt and red pepper flakes to the food processor. Process until the herbs are finely chopped, about 1-2 minutes. Transfer to a bowl and cover until ready to use.
½ cup extra virgin olive oil
½ cup cilantro leaves
½ cup parsley leaves
½ cup mint leaves
2 tablespoons lime juice
½ teaspoon honey
½ teaspoon salt
½ teaspoon red pepper flakes
food processor
spatula
roasted garlic cloves
Rest and serve
Remove the pork from the June Oven and transfer the roast to a chopping board. Allow to rest at least 10 minutes before cutting crosswise into ½”-thick slices. Transfer the sliced pork to serving plates or a platter. Spoon some of the salsa over the pork and serve more at the table.
chopping board
knife