Pork roast with rosemary

Yield: 6 servings

Measure Ingredient
3 pounds Pork loin roast
2 tablespoons Fresh rosemary
4 \N Cloves garlic
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Butter
1 \N Small onion, chopped
¼ cup Olive oil

Trim fat from pork roast. Finely chop rosemary and garlic together.

Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven.

Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered, at 350F for 1¾ to 2 hours or until thermometer registers 170F. Let stand 15 minutes before slicing.

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