Roast Pork Loin With Garlic And Rosemary Recipe - Cooking Index
Any leftovers are great added to the "Tuscan Rice Salad" (see recipe) or for sandwiches.
Type: Pork4 | Garlic cloves - pressed (large) | |
4 teaspoons | 20ml | Chopped fresh rosemary |
= (or 2 tspns dried rosemary) | ||
1 1/2 teaspoons | 7.5ml | Coarse salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
2 1/2 lbs | 1135g / 40oz | Boneless pork loin roast - well trimmed |
Fresh rosemary sprigs - (optional) |
Preheat oven to 400 degrees. Line 13- by 9- by 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat-side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat-side up. Roast until thermometer inserted into center of pork registers 155 degrees, about 25 minutes longer. Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
This recipe yields 8 servings.
Per serving: calories, 200; total fat, 7 g; saturated fat, 2 g; cholesterol, 100 mg.
Source:
Bon Appetit, June 1999
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