Pat pork dry with a paper towel. Place inside a large zip-top bag or in a baking dish. Rub with olive oil. Sprinkle with Italian seasoning, salt and pepper. Rub seasonings into the meat.
Squeeze out all of the air and seal the bag. Freeze for up to 3 months.
To Cook: Thaw pork overnight in the refrigerator. Allow meat to come to room temperature on the countertop for about 30 minutes before cooking.
Place pork in a baking dish sprayed with cooking spray. Roast in a 450-degree oven for 20-25 minutes (or until the meat reaches an internal temperature of about 145 degrees). Be careful not to overcook the pork or it will dry out.
Allow meat to rest for 5-10 minutes before slicing and serving.
Note: This pork can also be cooked in the slow cooker on LOW for 4-6 hours.
This pork can also be cooked in the slow cooker on LOW for 4-6 hours.
Serving: 1/4 of the pork | Calories: 225kcal | Carbohydrates: 1.5g | Protein: 28.5g | Fat: 11g