Roasted Strip Loin with Herb and Roasted Garlic Crust

 

INGREDIENTS

3-1/2 pound Strip Loin Roast

Kosher salt, to taste

Cracked black pepper, to taste

1/2 cup roasted garlic paste

1 cup plain dry breadcrumbs

1/2 cup assorted chopped fresh herbs (parsley, thyme, chives, rosemary)

 

ROASTED GARLIC PASTE

For 1/2 cup:

4 heads garlic

olive oil

salt and pepper, to taste

 

COOKING

1. Preheat conventional oven to 450°F.

2. Season strip loin with salt and pepper to taste.

3. Place meat fat side up on rack, then place in roasting or baking pan. Place meat in oven and after browning (about 20 minutes), turn oven down to 275°. It will take approximately 30 minutes per pound to cook to medium-rare doneness (130°). Always check with thermometer in the middle of the thickest part of meat.

4. A 3-1/2 point roast cooked medium rare should take approximately 1 hour and 45 minutes. To achieve medium doneness, let meat cook longer to 140°.

5. When there is about 20 minutes of cooking time left, remove roast from oven and spread roasted garlic paste over top of roast. Mix herbs and breadcrumbs together, and sprinkle evenly over top of roast. Turn temperature of oven back to 350° and place meat back into oven. Finish roasting until golden-brown crust has formed.

ROASTED GARLIC PASTE

1. Peel garlic and toss in 2 tablespoons olive oil.

2. Season with salt and pepper.

3. Place garlic in middle of a piece of aluminum foil and wrap into pouch. Place pouch in 350° oven, and roast for 35 to 45 minutes. Garlic should be slightly browned and very soft.

4. Transfer garlic into bowl and mash until paste is formed.