Roasted Pork Loin with Simple Salad

This suggestion for an easy week-night meal has been traveling by word-of-mouth from member to member for some time. "My dear friend and long-time CSA member and farm supporter, Aubre Wells, shared this pork recipe with me a few years ago, and it’s become a staple in my household," says Native Son Farm employee Jana Eakes. Here, Jana shares it with us. 


  • pork loins
  • 3 Tablespoons brown sugar
  • 2 Tablespoons black pepper (fresh coarse ground is best)
  • 2 Tablespoons minced fresh rosemary
  • 2 teaspoons salt
  • lettuce
  • cucumber
  • tomato
  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon minced shallots
  • 1 Tablespoon fresh parsley chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon each of salt and pepper
  • 1 garlic clove, crushed


I take the 3T brown sugar, 2T black pepper (fresh coarse ground is best), 2T minced fresh rosemary from my garden, and a little under 2t salt – rub it on top of the loin, and roast it (450F for 15min, then reduce to 375F for roughly 50min.  Let it sit a while (15-20min) before carving.  It’s spicy, so you may need to trim it for kiddos, but it’s a sweet-hot pairing that I find delicious.  

The rosemary is strong, so a simple salad, perhaps with a nice Balsamic Vinaigrette (3T balsamic, 2T EVOO, 1T minced shallots, 1T fresh parsley chopped, 1t Dijon mustard1/4 t each of salt and pepper and 1 garlic clove, crushed) is all you need.