What herbs do you use to bake pork?

There are many herbs that work well with pork, but here are some popular choices and how they work:

Classic Combinations:

* Rosemary & Thyme: This is a classic pairing for pork. Rosemary adds a slightly piney, earthy flavor, while thyme provides a warm, slightly lemony note.

* Sage & Garlic: Sage has a pungent, slightly bitter flavor that complements the richness of pork. Garlic adds a mellow, savory depth.

* Marjoram & Oregano: These herbs offer a more subtle and savory flavor than the previous two, and work well with both lean and fatty cuts of pork.

Other Great Options:

* Parsley: Adds a fresh, slightly peppery flavor that works well with both roasted and grilled pork.

* Tarragon: Offers a slightly anise-like flavor that pairs well with pork tenderloin and chops.

* Bay Leaf: Adds a subtle, earthy aroma and flavor that is often used in pork stews and roasts.

* Chives: These delicate herbs provide a light, oniony flavor that complements the sweetness of pork.

* Fennel Seeds: Have a licorice-like flavor that pairs well with pork roasts and sausages.

Tips:

* Fresh vs. Dried: Fresh herbs have a more intense flavor than dried herbs. Use about 3 times as much dried herbs as you would fresh herbs.

* Blending: Don't be afraid to experiment with different herb combinations. For example, you could try rosemary, thyme, and sage together.

* Whole vs. Chopped: Whole herbs can be added to a roast or stew while it's cooking, while chopped herbs are better for marinades or rubs.

Experiment and find what you like best! You can use these herbs to create a simple rub, a marinade, or even a flavorful stuffing for your pork.