Thursday, August 9, 2012

Roast Pork Loin with Garlic and Rosemary

My husband isn't a big pork eater. Wait...Let me rephrase...He's not a big pork loin eater.
The rest of the pig, we're good to go!

That said, I've made it my mission in life to find a pork loin recipe that he'll enjoy. This one came pretty close! Haha...What can I say...He's a bit of a food snob ;)

The rest of us, devoured *ahem* I mean - really enjoyed it...

Since we're a small family, I made half of the recipe below.  Enjoy!
(Posted below is the full recipe) 

You'll Need:
4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)
Your thermometer should read 155.  Mine say's 152 before I had a "situation" to deal with (Below)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired. 

Somehow I overcooked mine...

Couldn't have been because my daughter was in the other room dunking the toilet paper roll in the toilet.  What are you gonna do?! :)

Even if it was a whole 10+ degree's "Well Done" it was still super moist, and you could easily cut it with a fork.  Highly recommend this recipe!

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