Roast pork loin with rosemary
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless pork loin |
| 3 | Cloves garlic | |
| 4 | Sprigs rosemary | |
| Salt & pepper to taste | ||
| 18 | Small new potatoes | |
| 1 | cup | Water |
Directions
Preheat oven to 350F. Put the pork lion in a roasting pan and score the meatt att 2-inch intervals. Slice garlic cloves thinly and press the garlic slivers and the rosemary sprigs into the slits. Salt & pepper the pork to taste.
Wash the new potatoes and arrange them around the pork loin. Add about 1 cup of water or just enough water to keep the roast moist.
Bake uncovered att 350F for 1½ hours or until the pork is no longer pink in the center. Half-way through the baking, turn the potatoes once and add more water if necessary.
Recipe from The Detroit News, MM formatted and entered by Didi Pahl