small pork loin recipe
The Best small pork loin recipe
I’m so excited to share this small pork loin recipe with you all. I’ve been making it for my family for years, and it’s always a hit.
The dish is actually a simplified version of the traditional German dish ‘Schweinshaxe,’ which is a pork knuckle that’s slow-cooked in beer and spices. But I like to think of it as a more approachable, everyday version of that dish.
It’s perfect for a weeknight dinner or a special occasion, and it’s even healthier than you might think – just 300 calories per serving! The key to making this recipe is to use a small pork loin and to cook it low and slow, so that the meat stays tender and juicy.
I like to serve it with some roasted vegetables and a side of quinoa or rice. My kids love it when I serve it with some mashed potatoes or egg noodles, too.
The best part about this recipe is that it’s incredibly easy to make – just throw everything in the slow cooker and let it do its magic. I’ve made this recipe so many times, but I still get excited every time I take it out of the slow cooker and smell that amazing aroma.
It’s just one of those dishes that never fails to put a smile on my face.
Herb-Crusted Small Pork Loin
A tender and juicy small pork loin seasoned with a delicious herb crust. Served with a side of roasted vegetables.
🥘Ingredients
For the Pork Loin
For the Roasted Vegetables
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Herb-Crusted Small Pork Loin Works
This small pork loin recipe is always a good idea for any occasion – whether you’re hosting dinner guests or just want to treat your family to something special.
One of my favorite things about this recipe is how easy it is to reheat leftovers – simply slice up any leftover meat and toss with some roasted vegetables or noodles for an instant meal.
You can also store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.
❓ Frequently Asked Questions About Herb-Crusted Small Pork Loin
Q: What is the difference between a pork loin and a pork knuckle?
A: A pork loin is a leaner cut of meat that comes from the loin area of the pig, while a pork knuckle is a fattier cut that comes from the hind leg. This recipe uses a small pork loin, which makes it perfect for smaller families or for those who want to make individual portions.
Q: Can I use any type of seasonings in this recipe?
A: While you can use any type of seasonings you like, I recommend sticking with traditional German seasonings like thyme, rosemary, and garlic. These flavors pair perfectly with the rich flavor of the pork and create a deliciously authentic taste experience.
Q: How do I know if my pork loin is cooked through?
A: To check if your pork loin is cooked through, insert a meat thermometer into the thickest part of the meat. If it reads 145°F (63°C), it’s done. You can also check by cutting into the meat – if it’s pink in the center, it needs more time.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe up to 24 hours in advance. Simply cook the pork loin until it reaches an internal temperature of 145°F (63°C), then let it rest before slicing and serving.
Q: Is this recipe suitable for special diets?
A: This recipe is gluten-free, but be sure to check the ingredients of any store-bought seasonings or sauces you use to ensure they are gluten-free as well.
