Rosemary pork roast

Yield: 8 Servings

Measure 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

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

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