Herb Rubbed Pork with an Avocado-Corn Salad
Cook time
Total time
Serves: 4-6
Herb Rubbed Pork
  • 3-4 pound pork roast
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
Avocado-Corn Salad
  • 2-3 ears corn, sliced off the cob
  • 2 tomatoes, diced
  • 1 onion, diced
  • 1 avocado, diced
  • juice of ½ a lime
Herb Rubbed Pork
  1. Combine the parsley, oregano, garlic powder, red pepper flakes, olive oil, and red wine vinegar. Place the pork in a sealable bag or container, then pour the marinade over the pork. Make sure that the pork is completely covered in the marinade, then place in the fridge for a few hours or overnight.
  2. Pre-heat your oven to 350 degrees F. Cover a baking sheet with tin foil, then place a rack over it. Spray with Pam and place the pork on top of the rack. This allows the fat to drip off and land in the pan instead of solidifying on the pork. If you have a roasting pan, feel free to use that as well. Cook for 50-60 minutes, until cooked through and at least 150 degrees F internally.
  3. Allow to rest for 5 minutes, then slice and serve over the avocado-corn salad (recipe follows). Serves 4-6.
Avocado-Corn Salad
  1. Combine the raw corn, tomatoes, onion, and avocado. Toss with the juice of half a lime. Cover and place in the fridge until ready*.
  2. * Do not prepare this ahead of time with the avocado, as it will become brown. Feel free to combine everything except the avocado and let it sit overnight, then add the avocado just before serving.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/08/19/herb-rubbed-pork-with-an-avocado-corn-salad/