Rosemary pork roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh rosemary leaves OR |
| 2 | teaspoons | Dried rosemary |
| 1 | tablespoon | Garlic; chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper; coarsely ground |
| 4 | pounds | Boneless pork loin roast |
Directions
Heat oven to 375~. Have a roasting pan ready. Put rosemary, garlic, salt, and pepper on a cutting board. Mince, then mash to a paste. If roast has not been tied, tie at 2" intervals w/kitchen twine. Rub w/herb-garlic paste. Place in roasting pan. Roast uncovered, basting meat 2 or 3 times w/pan juices, 1⅒/4 hrs. or until meat thermometer inserted in center registers 155~ to 160~.
Remove meat to cutting board. Cover loosely w/foil and let stand about 10 mins. Remove twine. Cut roast in ½" slices.
Source: Woman's Day, 10/11/94 :: MM by Sue Woodward