Preheat oven to 400 degrees F. 

Generously rub Herb-ivore seasoning over pork loin (2-3 Tbsp). Make sure all sides are well covered. 

Heat large pan or skillet to med-hi. Melt 1 Tbsp butter in pan. Place pork loin in pan and cook 3-4 minutes on all sides. Each side should be well-browned when you turn the loin.

Place loin on baking sheet and bake in oven for 15 minutes. Turn loin over and continue baking for another 15 minutes or until internal temperature reaches 145-150 degrees F.(For well-done pork, cook until temperature reaches 160 degrees F.) 

While pork is cooking, heat a large pot to med-hi (for best flavor, use same pot you seared the pork in - if deep enough). Add remaining tbsp of butter and Idaho wit tha Flava Seasoned Salt (regular salt is fine, but our seasoned salt will give your rice a hint of onion and garlic flavor. It is delicious!) Pour in rice and stir until coated. Add 4 cups of water and heat to boil. Cover pot and reduce heat to simmer. Cook rice 10-12 minutes.

Remove lid and stir. The rice should have absorbed most of the water at this point. It's alright if there's a little water still, the cheese will help give it a sauce-like consistency. Add parmesan cheese and stir until combined. Salt to taste. 

Remove pork loin from oven and allow to rest for 3-4 minutes until serving. Slice into 1/2 inch slices and serve with rice and your choice of vegetables (green beans pictured above). 

This recipe makes approx. 4-5 servings.

Featured Blend in this Recipe:

Herbivore - Rosemary Garlic Steak Seasoning
from 4.25

Succumb to your omnivorous tendencies and put some of this on your meat. Lose the no-side-item-meat-only carnivore shame and feel comfort knowing you had your greens for the day!

Suggestions: Put this on anything that used to walk, but doesn't anymore. The gods will forgive you!

Ingredients: sea salt, rosemary, tellicherry peppercorns, onion, garlic, grains of paradise, savory, marjoram, lemon peel, basil


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herb crusted pork loin
with parmesan jasmine rice