Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 2-4 Pound Boneless pork roast or pork tenderloin |
| 2 teaspoons | Garlic pepper |
| 2 teaspoons | Dried rosemary; Crushed |
Coat roast with seasoning mixture of garlic pepper and rosemary. Place roast in a shallow pan in a 350-degree oven and roast for 1½ hours for pork roast and 1¼ hours for pork tenderloin, or until internal temperature is 155 degrees. Remove pork from oven; let stand 10 minutes before slicing.
Recipe by: Savannah Morning News; 1/28/98 Posted to recipelu-digest Volume 01 Number 626 by Rodeo46898 <Rodeo46898@...> on Jan 28, 1998