Roasted Pork Loin with Caper Gremolata

I made this gremolata with a good dose of lemon juice and extra virgin olive oil. Very flavorful garnish for a basic pork loin roast; would go very well with other coated or grilled meats or hearty fish.

Caper Gremolata:

2 Tbsp capers

2 cloves garlic

palmful fresh parsley leaves

juice and zest of 1 lemon

2 Tbsp extra virgin olive oil

1/2 tsp Asian fish sauce (or 1 anchovy)

dash kosher salt

dash crushed red pepper

1 3-lb pork loin roast

Preheat oven to 400F. Place roast in a roasting pan and season lightly with salt and pepper to taste. Roast pork until it is at least medium (internal temperature of 150F).

Meanwhile place gremolata ingredients in a small food processor. Process just until coarsely chopped. Turn into a small serving bowl.

When cooked, remove roast from oven and allow to sit 5 minutes on a cutting board, covered with aluminum foil. Slice on a bias, and serve with the gremolata on the side.

Serves 4-6

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