I’m really trying to eat less beef. It’s so hard though, because I just love beef. But I do like chicken, fish and pork too. Pork loins are super quick, easy to prepare and delicious as long as you don’t overcook them. I’ve done my share of that, believe me. Dry pork….blekh…you chew forever, it feels like it’s stuck in your throat, you wanna just spit it out. Oh come on…..you know you’ve been there. That’s why I like these pork loins. Super tender, unless of course you put it in the oven, and go out for a 6 mile run and neglect your pork. Hmm, sorry. I don’t know where that came from since I have never run 6 miles in my life. hahaha.

So, getting back to the recipe…..you can do so much with a pork loin. I have done many versions. But this time I did a Lemon Pepper pork loin (my daughters suggestion). Good idea, Amanda. This is a super simple and quick dinner. Whip up some mashed potatoes and a veggie and you have yourself a great dinner. Oh, and the leftovers make a great sandwich.

Lemon Pepper Pork Loin

2  lb pork loin
1 tblsp olive oil
1 tsp seasoning salt
2 tsp lemon pepper
1/4 tsp garlic powder

Heat oven to 445 deg. Mix together the salt, lemon pepper and garlic powder. Rub the pork loin with the olive oil. Sprinkle with salt mixture, coating the entire porky. Place it on a baking dish and place it in the hot oven. Roast it at this temperature for about 15 minutes. Then reduce the heat to 325 and roast at this temperature for about 15 minutes. Let it rest for about 5 minutes, slice and serve. I like to drizzle the pan juices over the slices.

See? Pretty easy right?