If you’re ever in need for a flavorful dinner but are stuck in a rut, rosemary and garlic are two flavors that can boost up practically anything from fish (try rosemary and garlic roasted salmon), to meats, and even vegetables.
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serves 8
Ingredients
- 4 pound pork loin
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoon grated lemon zest
- 1/2 teaspoon fresh ground black pepper
Directions
- Preheat oven to 475°F.
- In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
- Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
- Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
- Allow to rest on a carving board for 10 minutes before slicing and serving.
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Start by combining rosemary, garlic, lemon zest, salt, and pepper in a bowl.
Evenly spread over a 4-pound pork loin. I like to use a heritage pork loin or pasture-raised pork as I think the flavor is better. Also, they tend to be more responsibly raised than a commercial pig but that’s just my preference. Place the loin in a roasting pan or baking dish with or without a rack.
Place in a 475°F oven for 30 minutes then reduce the heat to 425°F and roast for an additional hour, until the juices run clear and the internal temperature reaches 155°F. Allow to rest on a carving board for 10 minutes before carving.
Serve and devour the luscious goodness that is rosemary and garlic! Israeli couscous (10 minute cook time) and a simple salad, pictured above.
Source from: http://www.yummly.com/recipe/external/Rosemary-and-Garlic-Roasted-Pork-Loin-1077349
