All you need:
1 (2-1/2- to 3-pound) boneless pork loin roast
3 tbsp plus 2 tsp olive oil, divided
1/2 c. Hy-Vee walnuts
1/2 c. packed fresh parsley
1 1/2 tbsp fresh thyme leaves
1 1/2 tbsp fresh rosemary leaves
1 1/2 tbsp chopped fresh sage leaves
2 cloves garlic
1/4 tsp Hy-Vee salt
1/8 tsp Hy-Vee pepper
All you do:
Score fat on roast with a sharp knife 1/4-inch apart. In a skillet heat 2 teaspoons olive oil over medium-high heat. Add roast and brown on all sides, about 3 minutes per side, reducing heat if smoking occurs. Transfer to a wire rack in a rimmed baking sheet lined with foil.
Preheat oven to 350 degrees.
Meanwhile, in a food processor combine remaining 3 tablespoons olive oil, walnuts, parsley, thyme, rosemary, sage, garlic, salt and pepper. Process until smooth. Spread herb paste over top and down sides of roast. Bake for 60 to 75 minutes or until internal temperature reaches 145 degrees. Let meat rest 10 minutes to allow internal temperature to rise to 150 degrees before slicing.
Daily nutritional values:
6% vitamin A
8% vitamin C
2% calcium
6% iron
Nutrition information per serving:
Calories: 240
Carbohydrate: 1g
Cholesterol: 70mg
Dietary Fiber: 1g
Fat: 13g
Protein: 26g
Saturated Fat: 2.5g
Sodium: 115mg
Sugar: 0g
Trans fats: 0g