Roast Pork Loin Studded With Garlic And Rosemary
serves 2-4
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2 tablespoons finely chopped rosemary
4 cloves garlic, minced
3-5 pound boneless pork loin roast, tied
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
prep: 15 minutes
total: 2 hours
paring knife
butcher's twine
heavy roasting pan
tongs
digital, instant-read meat thermometer
1. In a small bowl, stir the rosemary and garlic together. If the pork is not already tied, tie it. With a paring knife, cut small slits all over the pork, and fill the slits with the rosemary-garlic mix. Rub the salt and pepper all over the pork.
2. If you have time, wrap the pork with plastic wrap and refrigerate it overnight. (If not, go to step 3.) Take the pork out of the refrigerator 1 hour before you're ready to cook it so it comes up to room temperature.
3. Preheat the oven to 500F and put the rack in the middle position.
4. Put the pork in the roasting pan (on the rack if you have one). Put the pan in the oven and roast the pork at 500F for 30 minutes, then reduce the heat to 325F and roast until it reaches 140F in the thickest part, another 50-75 minutes, depending on the size of the roast.
5. Loosely tent the pork with foil and let it rest 15 minutes before removing the butcher's twine and slicing.
2. If you have time, wrap the pork with plastic wrap and refrigerate it overnight. (If not, go to step 3.) Take the pork out of the refrigerator 1 hour before you're ready to cook it so it comes up to room temperature.
3. Preheat the oven to 500F and put the rack in the middle position.
4. Put the pork in the roasting pan (on the rack if you have one). Put the pan in the oven and roast the pork at 500F for 30 minutes, then reduce the heat to 325F and roast until it reaches 140F in the thickest part, another 50-75 minutes, depending on the size of the roast.
5. Loosely tent the pork with foil and let it rest 15 minutes before removing the butcher's twine and slicing.
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