Rosemary roast pork loin
Food for a crowd doesn’t get much easier than pork loin, which needs hardly any prep to produce a succulent roast that always seems special. Adapted from Epicurious.
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 2 1/2-pound boneless pork loin roast, trimmed
- Fresh rosemary sprigs (optional)
- Preheat oven to 400°F. Mix first 4 ingredients in bowl. Rinse and dry pork loin, trimming any excess fat but leaving on a good layer to keep the roast moist during cooking. Rub garlic-rosemary 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°F, about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
- If you prefer, you could add a bit of olive oil to the garlic-rosemary mixture to make it more of a paste.
Here’s a link back to the post and pictures.