GARLIC & ROSEMARY PORK ROAST
Ingredients
1 3-4 lb. Boneless pork loin roast
8 cloves Garlic, peeled
2 tbsp. Rosemary (fresh, but dried will work, too)
4 tbsp. Olive oil
4 tbsp. Brown mustard (prepared)
Kosher salt
Ground black pepper
Directions
• Preheat oven to 425F.
• Rinse roast and pat dry with paper towels.
• Salt and pepper roast liberally, on all sides.
• Cut eight 1/2" to 3/4" slits into top (fatty side) of roast, two rows of four slits the length of the roast, about 3/4" deep.
• Whisk together olive oil and mustard until well combined.
• Slather roast all over with mustard mixture until completely coated.
• Insert a clove of garlic into each slit.
• Sprinkle with rosemary. (If preferred, whole sprigs of rosemary may be inserted into slits with garlic. Be sure to trim stems so only the leaves are in the slits.)
• Cover with seasoned bread crumbs. (Optional)
• Place on a rack in a roasting pan, with about 1/2" water in the bottom.
• Place in oven at 425F for 15 minutes, then reduce to 350F and roast 45-60 minutes, until meat thermometer reads 160F when inserted midway at the center of the roast.
• Remove to cutting board, cover with foil and let rest 10 minutes.
• Slice crosswise.
If you like garlic, you'll love this roast! Gravy may be made from the drippings.
Serve with gravy, Roasted Red Potatoes and vegetable of choice.
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